Baked Corvina with Lemon, Garlic, Tomatoes & Olives
Mild, flaky corvina baked on a bed of baby potatoes with cherry tomatoes, olives, capers, garlic and white wine. A simple, elegant Mediterranean fish dinner.
Ingredients
- 4 (6 oz) Corvina fillets (or sea bass)
- 1 lb Baby potatoes, thinly sliced
- 2 tbsp Extra-virgin olive oil, divided
- 2 cups Cherry tomatoes, halved
- 1/4 cup Kalamata olives, halved
- 1 tbsp Capers, rinsed
- 3 cloves Garlic, sliced
- 1/4 cup Dry white wine
- 1 Lemon
- 2 tbsp Fresh parsley, chopped
Directions
- Heat the oven to 425°F. Toss the potatoes with 1 tbsp oil and salt, spread in a baking dish and roast 15 minutes.
- Scatter the tomatoes, olives, capers and garlic over the potatoes and lay the fish on top. Season, drizzle with the remaining oil and pour in the wine.
- Top with lemon slices and bake 12 to 15 minutes, until the fish flakes easily.
- Finish with parsley and a squeeze of lemon.
Calorie breakdown
Corvina 150 · potatoes 88 · olive oil 60 · olives 15 · tomatoes 14 · wine 8 · lemon 3 · garlic 3 · capers 1 · parsley 1
💡 Lighter tip: Can't find corvina? Halibut, cod, snapper or branzino fillets all work the same way.
Helpful for this recipe
Ceramic baking dishShop on Amazon →Fish spatulaShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →