Baked Cobia Bowl With Chimichurri

Method

Directions

1. 1
   Prepare the slaw first so the salt and lemon juice have time to soften the cabbage. Slice or shred the cabbage as thinly as possible. Use a large-holed cheese grater to shred the carrot. Roughly chop a handful of cilantro leaves.
2. 2
   Combine the cabbage, carrot, cilantro, lemon juice, oil, and salt in a bowl. Stir to combine. Let the cabbage sit for at least 30 minutes to soften, stirring occasionally.
3. 3
   Combine all the chimichurri ingredients in a food processor or blender and pulse until the herbs are finely chopped. Alternately, mince the garlic, parsley, and cilantro by hand and stir together with the remaining ingredients.
4. 4
   Preheat the oven to 400°F. Place the cobia steaks in a baking dish. Spoon half of the chimichurri over the top, reserving the rest for drizzling. Bake for 10-12 minutes, until the fish flakes when a fork is inserted but is still moist.
5. 5
   To build the bowls, place one cup of cooked rice in a bowl, top with a heaping cup of the slaw (stir just before serving), then place the baked fish on top. Drizzle with the remaining chimichurri and serve.