Corvina with fennel seed and fennel salad

Corvina spiced with fennel seeds and Fennel salad

Instructions:

Heat oven to 450 -

Cut covrina into 6 Oz. filetes.   Season with olive oil, fennel seeds, salt and pepper.

For salad:  Use a mandolin to cut the fennel bulb and place in a bowl.  Use the lemon zest, then squeeze the lemon on the fennel salad.   Add salt and olive old.  Before serving you can use a shredder to add parmesan cheese to taste.  Let marinate, while the fish cooks.

To cook the fish simply heat a pan add olive oil and sear the filets to a gold brown.  Brown on both sides then deglace the pan with white wine and let cook for about one minute, then place the oven proof pan in the oven and cooks the fish for about 5 to 7 minutes until the wine is reduced.  

Serve over the fennel salad and add any juices from the pan on top of the fish.