| The Little Fish Company |
| This Week's Special |
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| Corvina With Oregano and Fennel |
Directions:
1 Fennel bulb, cored and sliced
1 onion, sliced
1 pound Corvina fillet, skinned
2 cloves garlic, chopped
2 teaspoons dry oregano
2 tablespoons olive oil
Directions:
Toss onions and fennel with garlic, oregano, and 1 tablespoon of oil. Sauté
in 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 three to four minutes each side until opaque when tested with fork.
Place fillets on serving plate.
Add fennel and onion back to pan and quickly sauté one minute to reheat.
Spread fennel mixture around fillets and serve immediately with lemon.
1 Fennel bulb, cored and sliced
1 onion, sliced
1 pound Corvina fillet, skinned
2 cloves garlic, chopped
2 teaspoons dry oregano
2 tablespoons olive oil
Directions:
Toss onions and fennel with garlic, oregano, and 1 tablespoon of oil. Sauté
in 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 three to four minutes each side until opaque when tested with fork.
Place fillets on serving plate.
Add fennel and onion back to pan and quickly sauté one minute to reheat.
Spread fennel mixture around fillets and serve immediately with lemon.