Baked Corvina Recipe with Tomatoes
This baked corvina recipe is effortless and done from start to finish in about 25 minutes. Busy weeknights call for a quick and easy meal like this. If you are looking for a healthy seafood recipe, this is it. Sweet, buttery corvina baked with tomatoes and olives is not only good, it’s good for you. For another easy weeknight dinner, try this pan seared corvina.
If you’ve never tried corvina before, you are in for a treat. It is a very mild-tasting fish that is almost sweet and has a wonderful buttery texture. A few years ago, I made this corvina recipe with coconut curry sauce. It was a big hit with everyone who tried it and before I knew it, people were asking for more corvina recipes.
Baked corvina fish recipe
I make a new corvina recipe about once a month for clients, but I’ve been totally remiss about sharing them with you guys. I’m sorry! The more I talk to the people I cook for, the more I’m realizing that corvina has become the favorite, pretty much across the board.
It is very mild, so the folks who don’t love a strong-flavored fish (like salmon) really like it, as well as the people who love all seafood.
How to cook corvina
Baking corvina in the oven is one of the easiest ways to cook fish. I love a piece of pan fried corvina, but sometimes I don’t want to stand over the stove. Those nights call for baked fish.
To bake your fish, season both sides of your corvina. Place your portions on a parchment-lined sheet pan or in a baking dish. Add tomatoes, olives, capers and white wine to the pan, then bake. It is that easy.
You can flavor your fish with anything that suits your mood, but my go-to’s are usually white wine, butter and lemon or this tomato, olive and caper combination. It gives the corvina a ton of flavor and makes a delicious topping for your baked fish.
If you are surfing the internet, you may see “silver corvina recipes”. It is essentially the same thing. There are a few names for corvina, it is sometimes called drum or croaker.
This Atlantic fish is low in mercury, it is on the “good list“, plus it is low in calories and saturated fat. This recipe clocks in at about 150 calories, so that is a big win in my book for something so delicious. It also makes delicious corvina tacos!
Corvina has become a bit more popular and thus, has become easier to find. I always see it at my store, but if you don’t, ask! I’m sure they’d be happy to order it for you.
Make it a meal
Here are a few recipes to round out the baked corvina and make it meal.
• Melting potatoes with garlic and herbs – easy side and so delicious!
• Veggie cakes – one of the best ways to get kiddos to eat vegetables
• Oven roasted vegetable pasta – a hearty side that can double as dinner on its own
• No bake strawberry cheesecake bars – a tasty and incredibly easy dessert for summer and strawberry lovers
Love this recipe? Please share!
Helpful tools for making baked corvina:
• fish spatula – this is the same one I own. I love this spatula and use it for much more than fish.
• commercial sheet pans – sheet pans that won’t warp in the oven
• parchment paper – lining the sheet pans keeps your food from sticking!
• boning knife – a thin, flexible blade that is useful when working with chicken, beef or fish.
• white platter – I always plate food on white platters, it shows off your hard work!
Baked Corvina Recipe with Tomatoes and Olives
An easy weeknight recipe, this baked corvina is ready in under 30 minutes.
- 4 portions of corvina, 5 ounces each
- 1/2 cup dry white wine
- 1 tbsp olive oil
- 2 cups grape tomatoes
- 1/2 cup kalamata olives
- 1/4 cup capers, in brine, drained
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp. chopped parsley, optional
- 2 tbsp sliced scallions, optional
- Preheat oven to 350°F.
- Toss tomatoes with olive oil. Place tomatoes on sheet pan or in baking dish and bake for 5 minutes.
- While tomatoes are roasting, season both sides of the fish with salt and pepper.
- Carefully remove tomatoes from oven and add fish to hot pan.
- Add wine, olives and capers to pan around fish.
- Bake for 16 - 18 minutes, depending on thickness of your fillets.
- Remove from oven and sprinkle with fresh parsley and scallions, if desired.
*If you prefer not to use wine in the recipe, use a vegetable or seafood stock in its place.
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Amount Per Serving: Calories: 150Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 634mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 9g
Nutrition data calculated using a third party company. This is provided as a courtesy and is intended only as a guideline.
Thanks for stopping by! Have a delicious day 🙂
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