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Corvina with potatoes

Baked Corvina with Baked Potatoes

One of the recipes that I am going to present to you this Christmas is “baked sea bass with baked potatoes”. The recipe itself is a classic of any baked fish, but perhaps the novelty, in this case, is to include it within the Sumptuous Recipes section, since if we stick to the modest price of this fish it could very well enter crisis situations. ; But as I have previously stressed, a sumptuous recipe does not have to do with cost but rather with the choice of the product and the way of making it. Corvina is a cheap white fish, with sizes ranging from 2 to 5 kg .; and it could be compared to wild sea bass, with large bones, which are easy to remove, and with a meat that is highly appreciated for its smoothness and excellent flavor. The recipe that I am going to offer you is a magnificent open and boneless loin, which will make a magnificent festive dish for these holidays and its bakery potatoes will give it that almost forgotten traditional flavor.


For 4 people:

This was a large croaker of at least 4 kilos; the fishmonger cut me a 1k loin. and 300 gr. from the top, almost three fingers thick. I left this piece with a mashed garlic until it was time to put it in the oven.

2 or 3 chives, or 10 tiny chives

3 garlic cloves

1 green pepper

1 dl. virgin olive oil

a branch of parsley

3 or 4 potatoes, or whatever you want

White pepper

a glass (of wine) of white wine

half a glass (of wine) of water


1. The fish is marinated with two minced garlic cloves and left for a while:

2. The potatoes are peeled and cut into thin slices and the chive (or onion) is cut into julienne strips, two cloves of garlic in thin slices and the pepper into pieces:

3. A baking dish is smeared with oil and the legs are placed first and then the chives, the garlic clove in sheets and the pepper in pieces. Add a glass of wine on top and half the water and put it in a 190 oven for about 30 minutes (it will depend on the hardness of the potato).

4. Once the potato is almost cooked, put the fish with the skin out so that it does not dry out. Throughout the cooking you must add what is left of the water, and if you think it has come out a little dry you can add another half a glass of water along with the wine.

5. This piece was very fat and took about half an hour, normally it is calculated 30 minutes per kilo, but that is not always exact, so it is best to turn it around and with a fork or knife you see the cooking point. I have put it in a source and if it were not I would return it to the oven, but it is at its right point.

6. The fish is there and the same is the baking potatoes that with the fish have been steamed a little and will be great.

7. Now we are going to plate: we place a piece of fish with the potatoes. Really, as it has come out of the oven, it is wonderful, but if in your house they are made of sauce, we will proceed to make one with the fish fumet that we have made with part of the jaw of the heavy and part of the head that the fishmonger included:

8. No matter how much liquid you pour the potatoes, it will drink it all, so it is best to make a quick sauce with half a poached onion, a clove of garlic, and a cup of broth (fumet) that I have made with the part of the jaw they gave me, and I will also put a carrot of this broth, and a tablespoon of brandy, sherry or port. We will proceed like this:

9. Once the onion and garlic are poached, add a tablespoon of flour and stir well; there will be no lumps, because the flour with the fat or oil is not in danger of the béchamel sauce, we are adding the broth little by little, like a cup, and when it thickens, we add the alcohol and one more turn and that\’s it:

10. And there you have the sauce with the wonderful fish fumet to add to this other piece:

Fish stock: Whenever you buy a piece of fish, if they give you the head or some other part, all you have to do is boil water with half an onion, a garlic, a piece of green pepper, parsley, carrot, celery, etc., a little bit of saffron (half or quarter on), pepper and a cube. You leave it for half an hour or 40 minutes and you can use it for a soup, a risotto, a sauce, etc.


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