California Corbina with Roasted Vegetables
This traditional California Corbina recipe transforms a local Pacific gem into a flavorful, healthy meal with minimal effort. Perfectly roasted vegetables accompany the flaky, herb-seasoned fish for a simple yet elegant dinner.
Equipment
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
For the California Corbina
- 4 fillets California Corbina 6-8 oz each, skin on
- 2 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 lemon half juiced, half sliced
- 2 tbsp fresh herbs parsley, thyme, dill blend
- 1 tsp sea salt
- 1/2 tsp black pepper freshly ground
- red pepper flakes optional pinch
For the Roasted Vegetables
- 2 medium zucchini sliced into half-moons
- 1 red bell pepper chopped into 1-inch pieces
- 1 yellow bell pepper chopped into 1-inch pieces
- 1 red onion cut into wedges
- 2 cups cherry tomatoes halved
- 3 tbsp olive oil
- 2 sprigs fresh rosemary
- 2 tsp dried oregano
- salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and pat fish dry.
- Mix olive oil, garlic, lemon juice, herbs, salt, pepper, and red pepper flakes. Rub on fish and rest for 10 minutes.
- Toss vegetables with oil, rosemary, oregano, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast vegetables for 15 minutes.
- Add Corbina fillets skin-side down on the second baking sheet, top with lemon slices. Roast both trays 12-15 more minutes.
- Remove from oven. Plate fish and vegetables. Garnish with herbs and extra lemon juice. Serve warm.
Notes
Sand bass, sea bass, or halibut can substitute Corbina. Try herb variations or add olives for Mediterranean flair.