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.
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!