I came across something called Vietnamese Cobber the other day. This is a fish I have not tried before. It is a little similar to haddock, maybe a little denser. The fillets I had were fairly heavily smoked and had a strong woody flavour; perfect for cooking with the sharp acidity of lime.

If you cannot find this delicious fish, fear not, this will work with smoked haddock - but use the undyed variety. It is incredibly easy to cook and works well with salad dished like cold haricot vert with sesame seeds and olive oil, carrots and red onion with lemon and Szechuan pepper, and Romano lettuce with a light dressing. 

For 4 people:

• 4 chunky fillets of smoked cobber
• handful of roughly chopper coriander leaf
• 1 teaspoon crushed  Szechuan Pepper
• 2 lime
• Sesame oil
• Fish Sauce
• Japanese soy sauce
• Chilli oil

Preheat an oven to 180 degrees C. Grease the bottom of a large oven dish. Lay out your four fillets of cobber. sprinkle with a little soy, fish sauce and sesame oil. Place 3 slices of lime on each and sprinkle with the pepper and finely chopped coriander.

Cover the fillets loosely with foil and cook in the over for 15 minutes. You may want to remove the foil for the last 5 minutes.

Lift the fillets carefully and serve on a warm plate very lightly smeared with a little chilli oil.

And that is it! 

Tags: cobber fish vietnam lime coriander
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