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Heat the Pan: In a large skillet over medium-high heat, warm the Roasted Chili Olive Oil until shimmering.
Sear the Cobia: Season cobia fillets with salt and pepper. Add to the pan and sear 3–4 minutes per side, or until golden and just cooked through. Remove and set aside.
Make the Tomato-Caper Sauce: In the same skillet, reduce heat to medium. Add garlic and sauté 30 seconds. Add cherry tomatoes and cook for 2–3 minutes until softened. Stir in capers and lemon juice. Simmer 1 minute.
Finish the Dish: Return cobia fillets to the pan and spoon sauce over the top to coat and reheat for 1 minute.
Serve & Garnish: Plate the cobia with the tomato-caper mixture on top. Garnish with fresh parsley and a final drizzle of Roasted Chili Olive Oil if desired.