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September 21, 2020

Smoked Cob with Grilled Summer Vegetables

Posted on November 28, 2014 by in seafood

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Smoked Cob

Smoked Cob with summer vegetables – definitely something to make this summer. It is light, fresh and perfect for a lazy beach holiday!

Smoked Cob is now so “easy” you can buy it at your local Woolworths. I love it, it is not overly smoked like snoek or angelfish, just a subtle hint of smokiness! You can of course use haddock or any other fish for that matter! Knorr has once again taken the effort out of cooking with their easy-to-use Knorr Crispy & Tasty Chicken Coating.

I love adding texture, color and different flavors to a dish and when I decided to make the smoked cob, I wanted crunch, texture, lots of flavor and color! My plan worked and the crispy coating took the smoked cob to another level and the dish was a huge favorite of my guests!

Smoked Cob

Smoked Cob with Grilled Summer Vegetables

Serves: 2


1 x 800g Woolworths Lightly Smoked Cob, or a fresh fish of your choice
2 packets Knorr Crispy & Tasty Chicken Coating with BBQ Dip-Mix
salt and pepper
a few sprigs of thyme
45ml (3 Tbsp) olive oil
400g vegetables to grill – I use sliced courgettes, patty pans, mini butternuts or other vegetables of your choice

For the dip:

150ml tomato sauce
the contents of the BBQ Dip-Mix sachets

To serve:

fresh leaves or herbs of your choice; I used rocket, watercress, micro-leaves and nasturtium flowers


1.Preheat the oven to 180 ∫C.
2.Remove the fish from its packet and lay it on a flat surface. Rub the fish with a little of the olive oil. Season lightly, inside and out, with salt and pepper.
3.Make incisions on the fish’s side and place little sprigs of thyme in the incisions.
4.Spread the contents of the two sachets of Crispy & Tasty crumb coating onto a plate and roll the fish in the crumbs so it is well coated on both sides.
5.Place on a baking sheet and bake the fish for about 25 – 30 minutes. The outside of the fish must be golden and crispy, and the flesh flaky. Place on a beautiful serving platter.
6.While the fish is baking, wash the vegetables and cut into even-sized pieces. Drizzle with the remaining olive oil and season to taste with salt and pepper.
7.Heat a pan or – better yet a ridged griddle pan, and grill the vegetables until they are cooked, but still have a slight bite to them.
8.To make the dip, mix together the tomato sauce and the contents of the Dip-Mix sachets.

Smoked Cob

Disclaimer: This post is Sponsored by Knorr and part of a series of recipes that I developed  for their #CrispyAndTasty campaign for their new Crispy and Tasty Chicken coating. The other recipes are by Alida Ryder from Simply-delicious and Thuli from Mzanzi Style Cuisine. Follow the campaign here!

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