I think Corvina is similar to Sea Bass, but you can use your favorite fish for this recipe. This richly-flavored sauce complemented the fish so nicely.  As good as you would get in a restaurant my husband said....actually he said it was even better than his favorite restaurant fish meal.  High praise considering...  :)

4 Corvina fish filets, OR any white fish
  (28 oz; 800 g)
2 tsp dried parsley, optional (10 mL)
Salt, to taste
Black pepper, to taste
2 tbsp light-tasting olive oil (30 mL)
Lemon Garlic Butter Sauce:
1 tbsp butter (15 mL)
2 tsp crushed garlic (10 mL)
1/2 cup dry white wine, OR (125 mL)
1/2 cup heavy cream (125 mL)
4 tbsp butter (60 mL)
1 tbsp lemon juice (15 mL)
1/4 tsp salt (1 mL)
1/4 tsp black pepper (1 mL)

Pat fish dry.  Sprinkle with parsley, salt and pepper to taste on both sides of the filets. 

In large nonstick skillet, in half olive oil, over medium low heat cook 2 filets at a time, 4 min on the one side and 5 minutes on the other, or until fish flakes easily with a fork (if necessary to cook longer, turn fish after the 5 minutes).  Repeat with remaining olive oil and fish filets.  Serve fish with Lemon Garlic Butter Sauce spooned over the top.

Lemon Garlic Butter Sauce:  In nonstick skillet, in butter, over medium heat, cook garlic.  Remove from heat briefly and carefully add wine, OR champagne.  Return to heat and simmer 5 minutes.  Add cream, butter, lemon juice, salt and black pepper.  Reduce heat to low and cook 2 minutes.

Variation:  The sauce is also very good with some Parmesan cheese (the kind in a can) added.

Yield: 4 servings

1 serving
489.2 calories
33.4 g protein
36.3 g fat
0.1 g fiber
2 g net carbs 

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