Panamanian-Style Baked Corvina with Bell Pepper and Tomato Sauce

Be the first to rate

(No Ratings Yet)

Loading...

Corvina is the prized white fish of Panama, and this baked preparation showcases its sweet, flaky flesh under a vibrant Panamanian-style sauce of bell peppers, tomatoes, olives, and achiote. Serve it over coconut rice or with boiled yuca for an authentic coastal dinner.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 27 gFat
• 4 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 6 gSugar
• 48 gProtein
• 620 mgSodium
• 880 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 65 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the corvina

• 4 corvina (sea bass) fillets, about 6 oz each, skin on
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 tsp achiote paste or annatto powder
• 2 cloves garlic, finely grated

For the bell pepper-tomato sauce

• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, cored and sliced into strips
• 1 green bell pepper, cored and sliced into strips
• 4 cloves garlic, minced
• 2 medium ripe tomatoes, diced (about 1 1/2 cups)
• 1/3 cup pitted green olives, halved
• 2 tbsp capers, drained
• 1 tsp dried oregano
• 1/2 cup dry white wine
• 1/4 cup fresh cilantro or culantro leaves, chopped
• 1 tbsp fresh lime juice

For serving

• 2 cups cooked coconut rice
• Lime wedges
• Extra cilantro or culantro leaves

Directions

1. Preheat the oven to 400°F (200°C). Pat the corvina fillets very dry with paper towels and season both sides with salt and pepper.
2. In a small bowl, stir together the olive oil, achiote paste, and grated garlic to make a bright red-orange marinade. Rub this mixture evenly over both sides of each fillet and let them rest at room temperature for 10 minutes.
3. While the fish marinates, prepare the sauce: heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 4 minutes until softened, then stir in the bell peppers and cook another 4 minutes until just tender.
4. Add the minced garlic, diced tomatoes, olives, capers, and oregano to the skillet. Cook for 3 minutes, stirring, until the tomatoes begin to break down. Pour in the white wine and simmer for 3 minutes until the liquid reduces slightly and the sauce thickens.
5. Nestle the marinated corvina fillets skin-side up into the sauce, spooning some of the sauce around (not over) the fish. Transfer the skillet to the preheated oven and bake for 12 to 14 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
6. Carefully remove the skillet from the oven. Squeeze the fresh lime juice over the fish and scatter the chopped cilantro or culantro on top. Let the fish rest in the sauce for 2 minutes before serving.
7. Spoon a generous bed of coconut rice onto each plate, place a corvina fillet on top, and spoon the bell pepper-tomato sauce around the fish. Finish with extra herbs and serve with lime wedges.

Cook’s Notes

• If you can find culantro (recao) at a Latin market, it adds a more authentic Panamanian flavor than cilantro, which can be used as a milder substitute.
• Achiote paste gives the dish its signature deep red-orange color and a subtle earthy, peppery taste; annatto powder stirred into oil works just as well.
• Do not overbake the corvina – it should flake easily but still look moist; check at 12 minutes because fillet thickness varies.
• For an even more traditional Panamanian plate, serve with boiled yuca drizzalled with garlic-lime mojo instead of coconut rice.
• Leftover sauce keeps refrigerated for up to 3 days and tastes even better the next day over white rice or with shrimp.

You might also like

Americas

Panamanian Beef-Stuffed Yuca Fritters

Americas

Panamanian Christmas Eve Beet and Fruit Salad

Americas

Panamanian Holiday Pork and Chicken Tamales

Americas

Panamanian-Style Braised Shredded Beef Stew