Oven Roasted Corvina with Mushrooms and Asparagus
A Healthy Life For Me
1 lb corvina fillets
olive oil
salt and pepper to taste
1 stick unsalted butter, softened
zest of 2 lemons
2 tablespoons minced fresh herbs (whatever you have on hand - basil, chives, tarragon, parsley, or a mix)
additional salt and pepper to taste
Combine the butter, lemon zest, and herbs. Mix well. Add salt and pepper to taste. (This can be done in a food processor.) Roll mixture into a log. Wrap in plastic wrap. (Can remain in the refrigerator for a week, or freeze for up to 3 months.)
Preheat grill to medium. Brush both sides of fillets with olive oil and sprinkle with salt and pepper to taste.
Generously oil grill grates. Grill corvina about 3 minutes per side (4 minutes if the fillets are especially thick). Transfer to plate. Top with a few pats of compound butter.
Serves 2 to 3
​
​
Printable version
​
​
![](https://static.wixstatic.com/media/dcd012_356bf746317e4f178576bc46b503ddfa~mv2.jpg/v1/crop/x_68,y_0,w_502,h_400/fill/w_170,h_135,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/dcd012_356bf746317e4f178576bc46b503ddfa~mv2.jpg)