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  • 2 Corvina loins of 150 g each
  • 1 medium zucchini
  • Olive oil
  • Thyme and oregano (preferably fresh)
  • Salt and pepper
  • For the vinaigrette
  • 120 ml of soft olive oil
  • The juice of a lemon
  • 3 g grated ginger
  • 5 g of chopped capers
  • 1 cayenne, split in two
  • Salt and pepper


(2 servings)
Cooking time: 25 min

  1. Season the loins of Corvina and reserve in the refrigerator covered with cling film for 15 minutes.
  2. Meanwhile, with the help of a peeler or mandolin, extract zucchini ribbons (you can leave part of the skin or all of it) and cut these lengthwise to obtain the “noodles”.
  3. To prepare the vinaigrette, put all its ingredients in a pot, close it and shake well until you get a homogeneous mixture. Remove the cayenne.
  4. In a frying pan or hot plate, cook the Corvina loins placed in oil for two minutes on the side of the skin and one minute on the other side.
  5. Sprinkle the loins with the vinaigrette and serve with the zucchini noodles, previously sauteed with olive oil, salt and pepper.
  6. Sprinkle with rosemary and oregano to taste.
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