Ingredients (for 4):
- 1 table spoon of olive oil
- 2 fresh bay leaves, chopped
- 1 table spoon of chopped fresh basil
- 1 table spoon of chopped fresh oregano
- 2 table spoons of chopped fresh parsley
- 1 table spoon of finely chopped fresh rosemary
- 1 table spoon of fresh thyme leaves
- 2 garlic cloves, rushed
- 4 pieces of drained sun-dried tomatoes in oil, chopped
- 4 Cobia steaks about 150/200gr each
- Juice of 2 lemons
- 1 table spoon of drained small capers in vinegar
- Salt and ground black pepper

Whisk the oil, herbs, garlic and sun-dried tomatoes in a bowl, then pour the mixture into a shallow dish that is large enough to hold the Cobia steaks in a single layer. Season the Cobia steaks with salt and pepper, and brush the lemon juice over both sides. Lay the fish in the dish, turning the steaks to coat them all over. Cover and marinate in the fridge for 1-2 hours.

Heat a barbecue, or alternatively a ridged grilling pan until it is very hot. Lift the Cobia steaks out of the marinade, pat dry with kitchen paper and barbecue or grill 5 to 10 minutes on each side, until they are cooked through. Pour the marinade into a small sauce pan, and bring to the boil. Stir in the capers. Spoon over the grilled Cobia steaks and serve immediately.