Filete de corvina con limón y perejil | Receta Fácil de preparar | Buen Provecho

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats.

corvina fillets

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is a healthier, more sustainable option.

Finely chop the parsley, being careful not to over-chop it to preserve its aroma and flavor.

Cut the lemon in half and prepare the onion by cutting it into small cubes.

Season the corvina fillets with salt and black pepper on both sides.

Preheat a skillet over high heat and add 1 teaspoon of butter to the skillet.

Allow the butter to brown slightly to enhance its flavor before adding the fish.

Once the butter has color and aroma, add the corvina fillets to the skillet, ensuring they are well coated with the butter.

Cook the fillets, then flip them to ensure they are well-seared and flavorful.

Add half of the chopped parsley and the onion to the skillet, stirring to combine and release their flavors.

Add the remaining parsley, the rest of the butter, and the finely chopped garlic to the skillet.

Stir everything together and then add the white wine, continuing to stir constantly to create a sauce.

Finally, add the lemon juice and zest, ensuring the fillets are well coated with the sauce as they finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens