Food, like everything else in life, follows certain tendencies and trends, a balance between contempt and exaltation. For a product to have the highest gastronomic status it needs certain organoleptic qualities that make it ideal for consumption and enjoyment, which in its algid moment – the best season for consumption – will offer creative possibilities. All of that doesn’t imply that it has to be expensive; that will be determined by the law of supply and demand, the challenges of distribution, the exoticism or familiarity with which we face a certain product.
This is the case of the corvina. It comes from the Atlantic and Pacific Oceans, including the strip that reaches the Iberian Peninsula, and is one of the most sought-out fish in the Mediterranean Sea. I knew a waitress that had spectacular corvina at the Portuguese coast, or enjoyed a simple popular corvina stew in the Cádiz towns, and she never understood why nobody ever dared to try the exquisite white fish in city markets. My companions haven’t yet understood that they’re letting these fish go to waste.
Try this simple oven baked corvina recipe before the fish become really expensive. Not all recipes have to include sea bass or halibut, you know.
Oven baked corvina
Ingredients for 4 people:
- 3.5 lb. corvina
- 3 potatoes
- 2 onions
- 2 tomatoes
- A garlic clove
- Dry white wine
- Minced garlic
- A bit of water
Clean the corvina and gut it in order to stick in the sliced lemon, fennel (fresh or dry) and the laurel. Don’t cut the fish’s skin, it protects it from the oven’s heat and it will be smoother.
Put the sliced potatoes and onions on an oven pan and cover them with aluminum foil between 20 minutes and half an hour at 340F. Afterwards place the corvina on top of them, cover it with the foil and wait for approximately the same time. Once it’s almost cooked, uncover it, place the tomato slices and minced garlic on top along with some wine. Heat for 5 more minutes and serve.