Baked Corvina Recipe with Tomatoes and Olives
An easy weeknight recipe, this baked corvina is ready in under 30 minutes.
Servings: 4
Calories: 150kcal
Ingredients
- 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
Instructions
- 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.
Notes
*If you prefer not to use wine in the recipe, use a vegetable or seafood stock in its place.
Nutrition
Serving: 1g | Calories: 150kcal | Carbohydrates: 5g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 634mg | Fiber: 2g | Sugar: 2g