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Pan-seared corvina with Lemon Butter Sauce

Recipes

Ingredients:

  • 4 corvina fillets

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • 3 tablespoons unsalted butter

  • 2 cloves garlic, minced

  • Juice of 1 lemon

  • 1 tablespoon capers, drained

  • Fresh parsley, chopped (for garnish)

Directions

  1. Pat the corvina fillets dry with paper towels. Season both sides with salt and pepper.

  2. Heat the olive oil in a large skillet over medium-high heat. Add the corvina fillets, skin-side down if they have skin, and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside.

  3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Stir in the lemon juice and capers, cooking for another 1-2 minutes.

  4. Return the corvina fillets to the skillet, spooning the sauce over the top to coat. Cook for an additional 1-2 minutes to warm through. Garnish with fresh parsley and serve immediately.