Pan seared corvina with Portuguese sausage
Pan seared corvina with Portuguese sausage and saffon potatoes is an easy and delicious one pan meal.
Servings: 2 servings
Calories: 767kcal
Equipment
Ingredients
- 2 tbsp. olive oil
- 1 onion diced (1 1/2 cups)
- 4 cloves garlic minced
- 3 Roma tomatoes diced
- 1/4 cup dry white wine such as Sauvignon Blanc
- 4 oz. linguiça sausage
- pinch saffron
- 1 tsp. kosher salt Diamond Crystal
- a few grinds of fresh black pepper 1/2 tsp.
- 2 small potatoes peeled and diced (I used Yukon gold)
- 2 fillets corvina 6 ounces each
- flat-leaf Italian parsley finely chopped, optional
Instructions
- In a wide, shallow pan, heat olive oil over medium high heat.
- Season both sides of the fish with half of the salt and pepper. Place fish in pan and cook for 6 - 8 minutes, until it is golden brown.
- Using a fish spatula, carefully remove the corvina and set aside.
- Add sausage to the pan and let it brown a little, 2 - 3 minutes, then add diced tomatoes, onions and garlic. Cook for an additional 6 - 8 minutes, until onions have softened.
- Add white wine and let it cook for 2 - 3 minutes before adding potatoes, a big pinch of saffon and the remaining salt and pepper.
- Cover, reduce heat to medium and cook until potatoes are fork tender, about 10 - 12 minutes.
- Add corvina back into the pan and cook for an additional 5 - 6 minutes, until cooked through and potatoes are soft.
Notes
Keep an eye on the fish when searing. If it is getting too dark, too quickly, lower the heat. Every stove is different, use your judgement if you need to increase heat or lower it.
Nutrition
Serving: 1g | Calories: 767kcal | Carbohydrates: 43g | Protein: 53g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 23g | Cholesterol: 125mg | Sodium: 1803mg | Fiber: 5g | Sugar: 7g