Healthy California Corbina with Roasted Vegetables
This California Corbina recipe transforms local Pacific fish into a nutrient-rich, restaurant-quality dish with roasted vegetables. Perfectly simple, surprisingly elegant.
Equipment
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
California Corbina Fillets
- 4 California Corbina fillets (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
- 1 tsp sea salt
- 0.5 tsp black pepper freshly ground
- 1 pinch red pepper flakes optional
Roasted Vegetables
- 2 medium zucchini sliced into half-moons
- 1 large red bell pepper chopped into 1-inch pieces
- 1 large 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). Pat dry Corbina fillets. Line two baking sheets with parchment paper.
- Mix olive oil, garlic, lemon juice, herbs, salt, pepper, and red pepper flakes. Rub over fish and rest for 10 minutes.
- Toss vegetables with olive oil, rosemary, oregano, salt, and pepper. Spread on one sheet in a single layer.
- Roast vegetables for 15 minutes. Then add fish skin-side down on second sheet, top with lemon slices.
- Roast both trays for 12–15 minutes more. Fish should flake easily and reach 145°F (63°C).
- Serve fish with roasted vegetables. Garnish with herbs and lemon juice before serving.
Notes
Swap in halibut or sea bass if Corbina is unavailable. Add olives for a Mediterranean flair or use cilantro and lime for a Mexican twist.