Donna’s Roasted Greek Corvina

30 April 2016:  One of the greatest culinary gifts I've received is to learn how to preserve fruits and vegetables from my maternal grandmother.  With an abundance of canned tomatoes in my pantry, I wanted to create a tasty sauce for this lovely piece of corvina that I purchased earlier in the day on Saturday.  By adding the additional pantry ingredients of artichokes, olives, garlic and a touch of spice, this dish took on the flavors of Greece and so nicely balanced this whitefish.  It is simple to make as well so check your pantry and make sure you have the ingredients ready when you are!  Best, Donna:

Donna’s Roasted Greek Corvina

Ingredients:

2 pounds corvina fillet

Salt and pepper to taste

1 pint stewed tomatoes

3/4 cup artichoke hearts, drained

1/4 cup Kalamata olives, chopped

2 teaspoons garlic, minced

1/4 teaspoon red pepper, crushed

16 basil leaves, chopped 

1/2 cup Parmesan cheese, shredded

Method:

Preheat oven to 400 degrees F.  Spray a large roasting pan with cooking oil.  Top with fillet and season with salt and pepper.  Mix together the tomatoes, artichokes, olives, garlic and red pepper and evenly pour the mixture on top of the fish.  Add the basil and then sprinkle the cheese on top.  Bake for 15 minutes.  Remove from oven and serve immediately.

Serves 4.

Copyright 2016.