Whole Chilean corvina baked with olive oil, garlic, lemon, tomatoes and herbs until the skin crisps and the flesh falls off the bone in fragrant, silky flakes.
Corvina (Cilus gilberti) is the prized white-fleshed sea bass of Chile's Pacific coast — a large, mild-flavored fish with firm, meaty flesh that holds together during baking and flakes into silky chunks. Chilean coastal cooking has elevated corvina al horno to an art form: the fish is scored, marinated briefly with olive oil, garlic and lemon, then roasted on a bed of tomatoes, onion, fresh herbs and white wine that steams the cavity from below while the exposed skin browns and crisps above. The technique of baking a whole fish is inherently forgiving — the bone conducts heat into the center of the fish evenly, keeping the flesh moist near the spine while the thinner flanks cook through. A 1.5 kg corvina serves two generously as a main course and needs nothing more than the pan juices, reduced slightly over the stovetop with a knob of butter, as a sauce. Corvina is found in South American fish markets; outside Chile, sea bass (European or Chilean sea bass), red snapper, grouper or branzino make excellent substitutes. The key is using a fish in the 1–1.5 kg range — large enough to feed two from one fish, small enough to cook through evenly in a standard home oven within 25 minutes.
Serves 2
Preheat oven to 220°C. Pat fish dry inside and out. Score three diagonal cuts 2 cm deep on each side of the fish. Rub all over with olive oil, minced garlic, salt, pepper and oregano, pressing the seasoning into the cuts.
Scoring the fish allows the marinade to penetrate the thickest part of the flesh and helps it cook evenly.
Fill the cavity of the fish with lemon slices, sliced garlic and a handful of fresh parsley or cilantro.
Spread sliced onion and tomato in a single layer in a large baking dish. Pour the white wine over. Lay the fish on top of the vegetables.
Bake at 220°C for 25–30 minutes. The fish is done when the flesh at the thickest part (near the backbone) is opaque and flakes when pressed with a fork. The skin should be golden and slightly crisped.
Remove fish to a warm plate. Pour the pan juices and softened vegetables into a small saucepan. Bring to a simmer and reduce 2 minutes. Whisk in butter. Add a squeeze of lemon juice. Taste for salt.
Bring the fish to the table whole, fillet tableside if desired, and spoon the pan sauce and vegetables over each portion. Garnish with fresh parsley and lemon wedges.
The fish is done when the flesh at the spine (the last part to cook) turns from translucent to white — insert a thin skewer near the backbone and press; if it meets no resistance, the fish is ready.
Do not overcrowd the baking dish — the vegetables need space to steam and reduce, not pool into liquid.
Corvina con aceitunas: add 20 black olives and capers to the tomato-onion base for a Mediterranean touch.
Corvina con salsa verde: serve with a fresh herb sauce of parsley, garlic, capers and olive oil instead of the pan sauce.
Baked fish should be eaten the day it is made — leftover fish is edible refrigerated for 1 day but loses its texture. Flake leftover fish into a salad or fish cakes rather than reheating whole.
Corvina has been the prestige catch of Chile's central coast since colonial times — 17th-century Jesuit records from Valparaíso describe large corvina being sold at premium prices at the port market. The technique of baking fish on a bed of tomato and onion reflects the tomato's integration into Chilean cooking after the 16th century, when it moved from Andean indigenous cultivation into Spanish colonial kitchens. Corvina al horno remains the standard for Sunday family meals in Chilean coastal cities.
Yes — place fillets skin-side up on the tomato-onion bed. Bake at 200°C for 12–15 minutes depending on thickness. The skin will not crisp as well as on a whole fish, but the pan sauce remains excellent.
Insert a thin knife or skewer near the backbone at the thickest part. The flesh should be completely opaque (no translucent pink center) and should flake apart with gentle pressure. An instant-read thermometer at the backbone should read 60–63°C.
Per serving (450g / 15.9 oz) · 2 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.