Baked Corvina

Baked Corvina

 

Baked Corvina / Corvina a la Plancha

As a proud Peruvian I love my seafood. Corvina is the king of all fish in my opinion. Corvina is a firm white fish that flakes when cooked. It's the fish of choice to make ceviche. Peruvian waters have been blessed with a richness of fish and seafood that could turn the staunchest carnivore into a pescatarian. Trust me when Covid is over you must visit Peru for a culinary food feast. Feel free to ask me for restaurant recommendations.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine peruvian
Calories 450 kcal

Ingredients
  

  • 16 ounces of corvina
  • 4 tablespoons lemon juice
  • 1 teaspoon of garlic powder
  • 1/8 teaspoon of paprika
  • 1/3 stick of butter
  • salt and pepper to taste

Notes

1. Preheat the oven to 400F.
2. Soak the fish in ice water for 15 minutes. Pat dry with a paper towel. 
3. Squeeze lemon juice, add garlic powder, paprika, salt & pepper to taste. 
4. Add a dollop of butter on top of each piece of fish & sliced lemons on the bottom.
5. Place the pan in the oven for approximately 15 minutes until the internal temperature is 145F.
 
TIP: Add vegetables to the sheet pan to cook along with the fish. I love cauliflower and peppers for a boost of vitamin C. Of course, you can add a rice or potato side but I like to keep dinners carb free!

2 Comments

  • Eugenia
    September 7, 2021
    reply

    You’ve mentioned in another post that corvina is the king of all fish and neither My third grader or I’ve ever had corvina before. And this recipe looks easy-to-make for this tired mom, and appealing enough for my young picky-eater. Feli’s Baked Corvina, we’re coming for you!

  • Angie
    September 29, 2021
    reply

    If corvina is thawed out Do you still place in ice water? I was born and raIsed in panama and am very familiar with corvina.

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