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Corvina al Horno con Vegetales
A simple yet elegant dish featuring fresh corvina (sea bass) baked with a medley of colorful vegetables, seasoned with herbs and a hint of citrus.
ð§ ææ
- 4 6-ounce Corvina fillets(skin on or off)
- 3 tbsp Olive oil
- 1 medium Lemon(sliced, plus wedges for serving)
- 3 cloves Garlic(thinly sliced)
- 1 cup Cherry tomatoes(halved)
- 1 medium Zucchini(thinly sliced)
- 0.5 medium Red onion(thinly sliced)
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Dried oregano
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(or to taste)
ðšâð³ äœãæ¹
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, toss the halved cherry tomatoes, sliced zucchini, and sliced red onion with 2 tablespoons of olive oil, sliced garlic, dried oregano, salt, and pepper. Spread the vegetables in a single layer on a large baking sheet.
- 3
Pat the corvina fillets dry with paper towels. Drizzle the remaining 1 tablespoon of olive oil over the fish and season with salt and pepper.
- 4
Place the corvina fillets on top of the vegetables on the baking sheet. Top each fillet with a few slices of lemon.
- 5
Bake for 20-25 minutes, or until the fish is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
- 6
Remove from oven. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
ð¡ ããã®ã³ã
- âEnsure the fish is fresh for the best flavor. Corvina is a popular choice, but other firm white fish can be substituted.
- âDon't overcrowd the baking sheet; give the vegetables space to roast rather than steam.
- âAdjust baking time based on the thickness of the fish fillets.
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- Add other vegetables like bell peppers, asparagus, or broccoli florets.
- Include a splash of white wine or a tablespoon of capers for extra flavor.
- Serve with a side of rice or quinoa.