Oat Breaded Corvina Recipe

Inspired by Bunbury Miami

Time45m

Serves4

Napolitana Add $3Served with arugula salad and celery root purée

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Ingredients

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Oat Breaded Corvina

4 pieces Corvina fillets

1 cup Rolled oats

1/2 cup 00 bread flour

2 pieces Eggs

1 tsp Celtic sea salt

1/2 tsp black pepper

4 tbs olive oil

4 cups Fresh arugula

1 medium Celery root

2 tbs Butter

1 cup Vegetable stock

Method

Preparation

Prepare the celery root purée

Peel and dice the celery root. In a saucepan, melt the butter over medium heat. Add the diced celery root and sauté for about 5 minutes until slightly tender. Add the vegetable stock, bring to a boil, then reduce to a simmer. Cook until the celery root is soft, about 15 minutes. Blend until smooth and set aside.

Bread the Corvina

Preheat the oven to 400°F (200°C). Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, the second with beaten eggs, and the third with rolled oats. Dip each corvina fillet first in the flour, then in the egg, and finally coat in the oats.

Cook the Corvina

In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded corvina fillets and cook for about 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and let rest.

Serve

Plate the corvina fillets alongside a generous portion of arugula salad. Serve the celery root purée on the side. Enjoy your Oat Breaded Corvina!