Corvina a la italiana

corvina fillets

🥗Healthier: tilapia fillets

💰Cheaper: cod fillets

Tilapia is more affordable while maintaining a mild flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Canned black olives are often less expensive.

white wine

🥗Healthier: broth

💰Cheaper: water

Using broth or water can reduce alcohol content and cost.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Pickles can provide a similar tangy flavor.

Cut the corvina into three fillets.

If on a low-salt diet, omit salt as fish has natural salt.

Heat a couple of tablespoons of olive oil in a skillet over medium-high heat.

Add the corvina fillets to the skillet and sear them on both sides for about 3 minutes each until halfway cooked and changing color.

Remove the seared fish to a plate.

Lower the heat to medium and add about half a cup of chopped onion to the skillet, adding more oil if necessary.

Add a teaspoon of minced garlic to the onions and sauté.

Stir in a tablespoon of tomato paste and a diced tomato, cooking for a couple of minutes to caramelize the tomato paste.

Add one cup of tomato sauce and let it cook for a bit.

Season with a pinch of red pepper flakes, a bit of oregano (dried or fresh), and a couple of sprigs of thyme.

Pour in half a cup of white wine and mix well, allowing it to evaporate slightly.

Place the seared fish back into the sauce.

Add a mixture of olives, capers, and caper berries to the sauce, adjusting to taste.

Cover the fish to finish cooking, flipping it gently after about 2 minutes if the dish is not too deep to ensure even cooking.

Cook for an additional 3 minutes until the sauce thickens.

Optionally, sprinkle parsley over the fish for extra flavor and presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens