Pan-seared Corvina Recipe

Cooking Instructions

1. 1

   Prepare the Garlic Mashed Potatoes

   Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot. Add minced garlic, butter, salt, and pepper. Mash until creamy and smooth.

2. 2

   Sauté the Broccolini

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccolini and sauté for about 5-7 minutes until tender. Season with salt and pepper.

3. 3

   Roast the Artichokes

   Preheat the oven to 400°F (200°C). Cut the artichokes in half and remove the choke. Drizzle with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.

4. 4

   Prepare the Prosciutto Powder

   Bake the prosciutto slices in the oven at 400°F (200°C) for about 10-12 minutes until crispy. Let cool and then crumble into a fine powder.

5. 5

   Cook the Corvina

   Season the corvina fillets with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the fillets and cook for about 3-4 minutes per side until golden brown and cooked through.

6. 6

   Make the Lemon Caper Butter Sauce

   In a small saucepan, melt the butter over low heat. Add the capers and lemon juice. Stir to combine and heat through.

7. 7

   Plate the Dish

   On each plate, serve a portion of garlic mashed potatoes, topped with the pan-seared corvina. Arrange the sautéed broccolini and roasted artichokes alongside. Drizzle with lemon caper butter sauce and sprinkle with prosciutto powder.