Pan-fried cob with rosemary, red wine and black-mushroom sauce

Pan-fried cob with rosemary, red wine and black-mushroom sauce

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free Pescatarian
  • 15 minutes
  • 15 minutes
  • Flagstone The Poetry Collection Pinot Noir 2003


  • 4 fillets fresh cob (about 200g each)
  • Sea salt and milled black pepper
  • Flour, for dusting
  • Olive oil
  • Butter
  • 1-2 sprigs rosemary
  • 4 portabello mushrooms
  • ½ cup dry red wine
  • 1 T balsamic vinegar
  • For serving
  • Steamed baby potatoes or crusty
  • Pan-fried potato chunks

Cooking Instructions

Season the fish and dust with flour.
Using a non-stick pan, fry the fish in a shallow mix of oil and butter until nicely browned.
Place in an oven heated to 180°C, for 5 minutes.
Pour off any oil residue and wipe the pan clean with paper towel. Add a spoonful of butter and a sprig or two of rosemary.
Add the mushrooms and fry until nicely browned. Remove and keep warm.
Pour the wine and vinegar into the pan and allow to bubble and reduce slightly.
Spoon over the fish and mushrooms and serve immediately with potatoes.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes