Corvina recipe with black butter

Ingredients to make Corvina with black butter:

• 600 grams of sea bass, skinless fillets
• 200 grams of butter
• 2 tablespoons of oil
• 1 pinch of salt
• 100 grams of heroin
• 1 pinch of pepper

How to make Corvina with black butter:

1. Prepare the croaker fillets, without bones or skin, seasoning with salt and pepper on both sides. You can use Albacore, Sole, Mahimahi, Cojinova, Reineta and Robalo.
2. Heat the oil in a non-stick frying pan or cast iron griddle. Dip the fillets in flour on both sides.
3. When the griddle or skillet is very hot, reduce the heat and place the fish fillets for approximately 4 minutes, per side in such a way that they lightly brown and do not remain dry.
4. The flour seals them and prevents liquid loss.
5. When they are ready, they are removed and placed on some absorbent paper to remove the rest of the oil.
6. The butter should be placed in a saucepan over low heat and stirring continuously until a color ranging from golden to black is achieved.
7. Don’t burn excessively.
8. Serve the fillets with white rice or mashed potatoes and pour 2-3 teaspoons of butter over the fish.