Recipe Index

Ingredients

• 7 corvina (or sea bass) fillets, about 2 lb total
• 1 onion, thinly sliced
• 2 tablespoons yellow mustard
• 6 Tbsp vegetable oil, divided
• 6 Tbsp lemon juice
• 1/2 cup all-purpose flour, for dusting
• Salt, to taste
• Freshly ground black pepper, to taste

Method

1. Season the fillets with salt and pepper and dust them lightly with flour, shaking off the excess.
2. Heat half the oil in a large skillet over medium-high heat. Fry the fillets for 3 to 4 minutes per side until golden and just cooked through. Transfer to a shallow serving dish.
3. Reduce the heat to medium, add the remaining oil to the same skillet, and cook the onion for 5 to 6 minutes until soft and translucent but not browned.
4. Whisk the lemon juice and mustard together, pour the mixture over the onions, and simmer for 2 minutes until it comes together as a tangy sauce. Season with salt and pepper.
5. Pour the hot onion escabeche evenly over the fried fish. Let it stand for at least 15 minutes so the fish absorbs the flavours, and serve warm or at room temperature.

Prep: 10 min · Cook: 45 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data