Golden Seared Corvina with Basil Butter, Creamy Lemon Lentils and Sautéed Fennel

Instructions

1. 1

   Take the corvina out of the refrigerator 10 minutes before cooking. Pat the fillets very dry with paper towels and season both sides with 1 teaspoon of the salt, the black pepper, and the sweet paprika.

2. 2

   Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 15 g butter. Add the shallot and half of the garlic; cook for 2 minutes until softened but not browned.

3. 3

   Add the cooked lentils, stock, heavy cream, half of the lemon juice, and 1 teaspoon lemon zest. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the lentils are creamy and slightly thickened. Adjust with a little salt if needed and keep warm over very low heat.

4. 4

   Meanwhile, heat another skillet over medium-high heat. Add the remaining tablespoon of olive oil. Add the thinly sliced fennel with a pinch of salt and sauté for 4 to 5 minutes until tender but still textured. Add the remaining half of the garlic, cook 30 seconds more, and keep warm.

5. 5

   Pat the corvina skin dry again if needed. Heat a nonstick or oven-safe steel skillet over medium-high heat. Place the fillets skin-side down and cook for 4 to 5 minutes, pressing gently with a spatula for the first 30 seconds to prevent curling.

6. 6

   Flip the fillets, add the white wine to the skillet, and cook for 1 minute. Add 15 g more butter and baste the fish with the melted butter for 1 minute. If the fillets are thick, finish cooking in a preheated oven at 400°F / 200°C for 2 to 4 minutes, until the fish is just opaque and flakes easily.

7. 7

   In a small saucepan or in a clean side of the skillet, melt the remaining 15 g butter over low heat. Stir in the chopped basil, Dijon mustard, the rest of the lemon juice, and the remaining lemon zest. Cook for 20 to 30 seconds, just to combine, without letting it boil hard.

8. 8

   To serve, spoon the creamy lentils into shallow bowls, top with the sautéed fennel, and place a corvina fillet on top. Drizzle some basil butter over each portion and garnish with fennel fronds if reserved.