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Corvina with Oregano and Fennel

Prep Time 10 minutes
Servings 2

Ingredients
  

  • 1 bulb fennel cored & sliced
  • 1 onion sliced
  • 1 lb. Corvina fillet skinned
  • 2 cloves garlic chopped
  • 2 tsp dry oregano
  • 2 tbsp olive oil

Instructions
 

  • Toss onions and fennel with garlic, oregano, and 1 tablespoon of oil.
  • SautĂ© in a non-stick pan until just tender.
  • Remove and put aside, cover to keep warm.
  • Brush Corvina with remaining oil, season with salt and pepper, then sear in pan for three to four minutes on each side until opaque when tested with a fork.
  • Place fillets on serving plate.
  • Add fennel and onion back to pan and quicklysautĂ© one minute to reheat.
  • Spread fennel mixture around fillets and serve immediately with lemon.