Ingredients
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For the Corvina:
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1–1.5 lbs corvina fillets (skinless)
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Salt and pepper to taste
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1 tbsp olive oil
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2 tbsp butter
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2 garlic cloves, minced
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Juice of 1/2 lemon
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Zest of 1 lemon
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1 tbsp chopped fresh parsley (optional)
For the Herbed Rice:
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1 cup long-grain white rice
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2 cups water or broth
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1 tbsp butter or olive oil
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1/4 tsp salt
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2 tbsp chopped fresh herbs (parsley, dill, or chives)
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Cook the Rice:
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In a saucepan, bring water or broth to a boil.
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Stir in rice, butter or oil, and salt. Cover and reduce heat to low.
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Simmer for 15 minutes or until liquid is absorbed.
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Fluff with a fork and stir in fresh herbs.
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Prepare the Corvina:
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Pat the fillets dry and season both sides with salt and pepper.
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Heat olive oil in a skillet over medium-high heat.
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Add the fillets and sear for 3–4 minutes per side, or until golden and cooked through.
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Reduce heat to low, add butter and garlic to the pan. Let the butter melt and spoon it over the fish.
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Finish with a squeeze of lemon juice and a sprinkle of zest.
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Serve:
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Plate the corvina over a bed of herbed rice.
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Spoon the garlic butter from the pan over the top.
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Garnish with parsley if desired.
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