This baked corvina recipe with a fantastic lemon pepper crust is an easy, healthy way to enjoy fillets of this delicious white fish!
Sometimes I have trouble finding basa fillets to make my go-to Lemony Baked Basa recipe. Turns out, there's another mild white fish that's become quite popular at local grocery stores that works equally well!
Why will you love this recipe?
- It's ready in about 20 minutes!
- You can easily turn it into a complete meal by adding fresh vegetables to cook along side it. (Check out the tip with recommendations below.)
- It's healthy, low-carb, very tasty and one of our family-friendly South Beach Diet Phase 1 Recipes.
- It's perfect for fish tacos too!
What does corvina fish taste like?
Corvina has a mild, buttery and almost sweet taste. The flesh is firm and flakes when cooked. It's sometimes compared to sea bass. However, as a BIG lover of that type of fish, I can't go quite that far! But, I do consider it a delicacy.
It's part of the Sciaenidae fish family, also known as croakers or drums, and is found in Central and South America where the waters are moderate in temperature.
It's very versatile and can be baked, pan-fried, grilled and is often used to make cerviche.
Here's what you'll need to make this recipe:
- corvina fish - I buy boneless, skinless fillets. Generally, it's a large piece that I cut into servings after cooking. However, some butchers will cut it into smaller fillets for you. Any mild white fish is delightful in this recipe!
- lemon juice - A squeeze of fresh is best in this recipe. However, bottled juice will work just fine. If fresh lemons are available, then slide some slices under the fish and/or serve it with a few wedges.
- lemon pepper seasoning - Buy this in the spices aisle. You'll use it again and again on everything from vegetables to chicken. There are options with and without salt. Either one is fine. If you go with no salt, you may want to add a little to taste when you enjoy it.
- garlic powder
- paprika - Be sure to use the the sweet kind. There are also smoked and hot versions which will result in a completely different taste.
- butter - A pat of butter is the last ingredient layered on the fish and will melt as it cooks. You can leave the butter off or reduce the amount as desired.
- optional garnishes - Take the presentation up a notch by sprinkling chopped parsley, green onions or cilantro over the top before and/or after it cooks.
You'll find suggested measurements and amounts to make 4 servings in the recipe card below. However, the amounts are very forgiving and can easily be adjusted up and down.
How to Bake In the Oven
Use a sheet pan or a glass baking dish to bake this recipe in the oven.
- Spritz the pan with cooking spray to prevent sticking.
- Place the rack in the center of the oven and preheat it to 350 °F.
- Pat fish dry with a paper towel to remove any excess moisture and place the fillets in the pan in a single layer.
- Gently squeeze lemon juice over the top, allowing a little to pool on top if possible.
- Carefully sprinkle lemon pepper seasoning, garlic powder and paprika over the entire fish. Use a gentle touch in order to avoid all of spices spilling out at once. I usually use my fingers. Unless you go completely overboard, it's not a problem to eyeball it, particularly if you've made the recipe once.
- Slice off tabs of butter and place them on top of the fish. They will melt during the cook time and create a nice, shiny crust.
- Place the pan in the oven and bake for about 15-20 minutes. The internal temperature should reach 145 °F. The flesh will turn white and flake with a fork. The time will vary depending upon the thickness of the fish which is why we highly recommend using a thermometer.
MEAL PLANNING TIP: Add vegetables to the sheet pan to cook along with the fish. Zucchini, yellow squash, thin asparagus stalks, and broccolini are all good options at this low temperature. Cut large vegetables into small pieces. Toss with olive oil and sprinkle with lemon seasoning or salt and pepper.
More Recipe Ideas
These recipes would be terrific with corvina fish too:
- Baked Turbot Fillets with Mustard Dill Sauce
- Phyllo Wrapped Salmon with Pesto and Cheese
- Lemon Pepper Tilapia
Please rate this recipe and tag @DinnerMom or #DinnerMom if you make it. We love to see and SHARE what you're cooking up!
Baked Corvina Recipe with Lemon Pepper Crust
- 16 ounces corvina fillets
- 8 teaspoons butter
- 4 Tablespoons lemon juice
- ¼ teaspoon lemon-pepper seasoning
- ½ teaspoon garlic powder
- ⅛ teaspoon sweet paprika
- Sea salt to taste
- Lemon wedges optional
- Preheat oven to 350 °F.
- Pat fish fillets dry and place in a baking dish or pan sprayed with cooking spray.
- Pour lemon juice over fish fillets.
- Evenly sprinkle remaining ingredients over fish using a gentle handle or fingers.
- Place tabs of butter on top of the fish fillets.
- Bake uncovered for 15-20 minutes or until fish turns white and flakes with a fork. The internal temperature should reach 145 °F.
- Serve with lemon wedges, if using.