Baked Corvina Recipe with Tomatoes
This baked corvina recipe is nearly 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, olives, and lots of fresh herbs is not only good, it’s good for you.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my pan fried corvina and my corvina with butter and herbs recipes. For ease of browsing, you can find all of my seafood recipes in one place.
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Mediterranean baked corvina recipe
A mild flavored fish like corvina is great for people who don’t like fishy-tasting fish. It’s also a meaty fish, so it feels like you are eating something substantial. Combined with all of the Mediterranean flavors we’ve added to it, this is a seriously delicious way to enjoy fish for dinner.
What you need to know
If you’ve never tried corvina before, you are in for a treat. 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.
I typically find corvina at Costco, but if you have a good fish market nearby, they may have it, or can get it for you. I’ve found that most fishmongers are willing to special order something if they know they’ll sell it.
This recipe clocks in at 150 calories, so that is a big win in my book for something so delicious. This fish also makes delicious corvina tacos. If you enjoy fish tacos, try them with corvina next time.
Ingredients
- Corvina – The light pink-hued flesh turns white after cooking.
- Substitution: If you can’t find corvina, you can swap it out for any meaty, mild white fish. Cod, grouper, mahi mahi, or halibut are all excellent options.
- White wine – I like to go with something dry for this recipe (meaning it is not a sweet wine). Chenin Blanc or Sauvignon Blanc would be my preference, but Pinot Gris would also get the job done.
- Substitution: If you prefer to make the recipe without wine, swap it out for seafood stock, chicken stock, or vegetable broth.
- Grape tomatoes – You can use any kind of tomatoes you like, but I love grape tomatoes for their sweetness.
- Olives and capers – Kalamata olives and capers give a bit of bite and saltiness to the fish.
- Herbs – Fresh herbs are always a good idea, they brighten up any dish. I’ve used scallions (green onions) and flat-leaf parsley.
- Olive oil – I like a buttery or fruity olive oil. Use what you have, no need to buy something special.
How to cook corvina in the oven
Here’s a quick summary of how to make this baked corvina. Please see the recipe card at the bottom of this post for the full recipe. Baking corvina in the oven is one of the easiest ways to cook fish.
- Prep – Preheat oven to 350°F // 180°C. Toss tomatoes with olives and bake for 5 – 6 minutes.
- Season corvina with salt and pepper on both sides.
- Add fish and all remaining ingredients, except the herbs, to the baking dish.
- Remove from the oven, then finish with a hefty sprinkling of fresh herbs.
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Baked corvina recipe FAQ’s
There are a few names for corvina, it is sometimes called drum or croaker. It is a very mild-tasting fish that is almost sweet and has a wonderful buttery texture. While it may be sold as “Atlantic corvina”, it is found mostly in tropical to temperate coastal waters of the southeastern Pacific along Central and South America.
It is a mild-tasting fish, the flesh is buttery and almost sweet.
Storage / Freezing Information
To store: Place leftover corvina in an airtight container, and store in the refrigerator for up to 3 days.
To freeze: I don’t recommend freezing this baked corvina recipe.
Corvina recipe variations and substitutions
- You can flavor your fish with anything that suits your mood, but my go-tos are usually white wine or lemon and butter, or this tomato, olive and caper combination. It gives the corvina a ton of flavor and makes a delicious topping for your baked fish.
- Swap out the corvina – You can swap out corvina for any meaty, mild white fish like cod, halibut, grouper, mahi mahi, or tilapia.
Helpful tools and equipment
- 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, even in high temperatures.
- 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!
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Baked Corvina Recipe with Tomatoes and Olives
Ingredients
- 1 ½ tablespoons olive oil
- 2 cups grape tomatoes
- 4 portions corvina 5 ounces each
- ½ cup dry white wine
- 2 cloves garlic minced
- ½ cup kalamata olives
- ¼ cup capers in brine, drained
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped parsley optional, but recommended
- 2 tablespoons sliced scallions optional, but recommended
Instructions
- Preheat oven to 350°F / 180°C.
- 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, garlic, 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 using.
Notes
- If you prefer not to use wine in the recipe, use a vegetable, seafood, or chicken stock in its place.
- I like to slice most of the olives in half, and leave some of them whole.
- A few fresh tomatoes, sliced in half, are a nice pop of freshness alongside the roasted tomatoes.
Nutrition
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Originally published 6/22/19, most recent update 11/19/25.
Good easy recipe. I believe I would prefer making it with Cod or tilapia. This was the first time I’ve had Corvina. To give it a Mediterranean twist I added sliced zucchini, oregano, turmeric, paprika and then diced feta cheese at the last 10 minutes of baking.
Thanks, Gerard! I’m glad you enjoyed it. Your additions sound delicious!