Pan-fried corvina with lemon butter and salad

Ingredients for 4 portions

• 800 gCroaker (corvina)
• to tasteSalt
• to tasteBlack pepper
• 1 tbspRapeseed oil
• 2 tbspButter
• 1Lemon

On the side

• 1Lettuce
• 3Tomatoes, in wedges
• 2Carrots, grated
• 1Yellow onion, in thin rings
• 3 tbspOlive oil
• 1 tbspVinegar

Method

1. Wash and dry the lettuce and tear it into pieces. Cut the tomatoes into wedges, grate the carrots and slice the onion into thin rings.
2. Pat the fish fillets dry with kitchen paper and season with salt and pepper.
3. Heat a griddle pan or large frying pan with the oil over a high heat. Cook the fish in batches for 3 minutes on the first side and 2–3 minutes on the second, until golden and white all the way through.
4. Lower the heat, add the butter to the pan and squeeze in the juice of half the lemon once it foams. Pour the lemon butter over the fish.
5. Whisk the olive oil, vinegar and a pinch of salt and toss with the salad. Serve the fish with the salad and the rest of the lemon in wedges.

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