Season the fish:
Pat the Corbina fillets dry with paper towels. Mix paprika, garlic powder, cumin, salt, and pepper. Rub the seasoning generously on both sides of the fillets.

Sear the fish:
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the fillets skin-side down and cook for 3-4 minutes until golden and crispy. Flip and cook for another 2-3 minutes. Remove and set aside.

Prepare the vegetables:
In the same skillet, add the remaining olive oil. Sauté the diced bell peppers, red onion, and minced garlic for 5-7 minutes until tender and slightly caramelized.

Combine and finish:
Return the fish to the skillet, nestling it among the vegetables. Drizzle with fresh lemon juice and cook for another 1-2 minutes.

Garnish and serve:
Sprinkle fresh parsley over the dish and serve immediately. Enjoy with steamed rice, quinoa, or crusty bread for a complete meal.