Ingredients:

  • 500g fresh corbina roe (fish eggs)
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons capers, rinsed and drained
  • Zest from 1 lemon
  • Juice from 1 lemon
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, finely chopped, for garnish

Instructions:

  1. Rinse the corbina roe under cold water and pat it dry with paper towels. This helps ensure the roe fry up nicely.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Once the oil is hot, add the minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
  4. Carefully place the corbina roe in the skillet. Cook for about 3-4 minutes on one side until golden and crispy.
  5. Gently flip the roe using a spatula and cook for an additional 3-4 minutes on the other side until firm.
  6. Once cooked, add the capers to the skillet and toss gently. Squeeze the lemon juice over the roe while sprinkling the zest. Season with salt and black pepper to taste.
  7. Carefully transfer the corbina roe to a serving platter. Garnish with freshly chopped parsley.