Corvina is not a fish that’s widely known. In fact, it wasn’t until a few years ago that I heard about it myself. But, since I opt for wild caught fish versus farm raised, corvina is a great option for my family. It’s thick, white and flaky – much like cod – but does not have much a super fishy smell or taste. I absolutely love it.
Yesterday, while my son napped, I took some fresh corvina and whipped up a dish in less than 25 minutes. I used the citrus of lemon and lime, combined it with saltiness of capers, and added grape tomatoes to roast all around.
First, you want to make sure the fish is dry. Once it is, place it on a foil-lined baking sheet.
Half some grape tomatoes and then spread around the corvina.
Rub the fish generously with olive oil and then sprinkle with the juice of one lime and one lemon.
Add dried basil, dried oregano, salt and then top with capers before putting the dish into a preheated 350F oven for 20-30 minutes.
- 1 Corvina fillet
- 1 lemon
- 1 lime
- 2 cup halved grape tomatoes
- 2 TBSP capers
- Olive oil
- Salt, oregano, basil
- Preheat oven to 350F
- Lay corvina on a foil-lined baking dish
- Generously cover fish in olive oil on both sides
- Spread tomatoes around the fish
- Squeeze the juice out of lemon and lime over the dish
- Add salt, oregano and basil
- Bake for 20-30 minutes