Baked Corvina Recipe with Tomatoes and Olives
An easy weeknight recipe, this Mediterranean baked corvina recipe is ready in under 30 minutes.
Servings: 4 servings
Calories: 150kcal
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
Serving: 1g | Calories: 150kcal | Carbohydrates: 5g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 634mg | Fiber: 2g | Sugar: 2g