Corvina with butter and herbs is the best baked corvina recipe and it couldn’t be easier. Mild corvina fish is topped with a compound herb butter and baked in the oven. Ready in about 20 minutes, this is a healthy and fast weeknight dinner. Try this Corvina with Tomatoes and Olives for a delicious Mediterranean-style fish.
Corvina with butter and herbs is a delicious way to eat fish. This is a great recipe for people who don’t like “fishy-tasting” fish, as corvina is very mild. It is fancy enough for guests, but quick and easy enough for busy weeknights.
How to cook corvina with butter and herbs
First, we’ll make a very easy compound butter with the herbs. It sounds fancy, but it’s just mashing some chopped herbs into softened butter.
Then, we’ll roll the butter up in a piece of parchment and put it in the freezer for a few minutes. While it is hardening up enough to slice, which doesn’t take long, we get the fish ready.
You’ll want to season both sides of your corvina. Place the corvina fillets on a parchment-lined sheet pan, top with herb butter, then bake. It is honestly that easy.
I love making compound butters. The options are limitless – you could do a blend of herbs and citrus, just herbs (like we’ve done here), or go a completely different route and make them sweet. They are a great way to give your food a boost of flavor.
How to cook corvina in the oven
Baked or roasted corvina is a great way to cook this, or any, fish. Corvina with butter and herbs is one of the easiest seafood recipes I’ve ever made and it is perfect for weeknight dinner.
After you’ve seasoned the fish and topped it with a coin of compound butter, slide it into a 350°F (177°C) oven for about 16 minutes, depending on the size of your fillets.
The corvina will continue to cook (it’s called “carry-over cooking”) when you remove it from the oven. Let the fish cool on the hot baking sheet for a few minutes, then serve.
Corvina is sometimes referred to as “silver corvina”. There are a few names for this fish – if you are searching for corvina recipes, it is sometimes called drum or croaker. This Atlantic fish is low in mercury and it is on the “good list“. If you are trying to eat more fish, this is a great option.
• Corvina with Citrus Salsa – This is actually my favorite corvina recipe. It is beautiful and delicious. It might seem like an odd combination, but trust me, it works.
• Baked Corvina with Tomatoes – Low in fat, low in calories and ready in 25 minutes.
• Corvina with Coconut Curry Sauce – Full of flavor and ready in 20 minutes. Served with sliced potatoes and a scrumptious sauce, this is a great dinner recipe.
helpful tools for making corvina with butter and herbs:
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• fish spatula – this is the same one I own. I love this spatula and use it for much more than fish.
• chef knife – this is the knife I use every day.
• commercial sheet pans – sturdy sheet pans that won’t warp in the oven
• parchment paper – lining the sheet pans keeps your food from sticking!
• white platter – I always plate food on white platters, it shows off your hard work!
What can I serve with corvina?
Here are a few suggestions to make this a complete meal:
• Potato Spinach Casserole – it’s not just for the holidays
• Baked Broccoli Cakes – picky eater approved and surprisingly good!
• Clementine Cake – gluten-free, light and delicious
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- 4 fillets corvina, 5 - 6 ounces each
- 4 tbsp. unsalted butter, softened
- 2 tbsp. scallions, sliced
- 2 tbsp. fresh parsley, chopped
- 1 1/2 tsp. fresh thyme, leaves only
- 1 tsp. kosher salt (I use Diamond Crystals)
- 1/2 tsp. ground black pepper
Make compound butter
- In a small bowl, using a rubber spatula, combine softened butter with sliced scallions, chopped parsley, thyme leaves and a pinch of salt and pepper. Fold and lightly mash herbs into butter until it is fairly uniform.
- Use the rubber spatula to scrape the butter out of the bowl and place it on a piece of parchment paper.
- Form into a log, roll up and freeze for 10 minutes.
- Preheat oven to 350°F (177°C). Line a sheet pan with parchment paper.
- Season both sides of the corvina with remaining salt and pepper.
- Slice a 1/4" thick piece of compound butter and place on top of fish.
- Bake for 16 minutes (up to 18 minutes for thick fillets).
- Remove from oven and cool on sheet pan.
• Spread the herbs across the top of the fish after it has cooled for a few minutes.
• Top with additional fresh herbs or compound butter, if desired.
Amount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 84mgSodium: 672mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 24g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.