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Home > Recipes > Corvina Recipes > Baked Corvina with Tomatoes

350gm cherry tomatoes

1 tablespoon shredded lemon zest
8 cloves garlic, bruised
1-1/2 tablespoons salted capers, rinsed
1/3 cup (80ml) olive oil
4x120gm firm white fish fillets, such as snapper
lemon juice
sea salt and cracked black pepper

Preheat the oven to 350F. Place the tomatoes, lemon zest, garlic and capers in a baking dish. Drizzle with half of the oil and bake for 20 minutes. Add the fish fillets to the baking tray, drizzle with the remaining oil and cook for a further 15-20 minutes or until golden and cooked through. Drizzle with lemon juice and sprinkle with salt and pepper. Serve with the tomatoes and a green salad. Serves 4.

Herbed Couscous

1 cup cooked couscous
1 small red onion
1/4 cup mint leaves
1/4 cup chopped chives

Place the couscous, onion, mint and chives in a bowl and toss to combine.
(I’ve added some salt and lemon juice to taste).

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