Pook's Pantry
- 4 5-oz portions of corvina
- 1/2 cup dry white wine
- 1 tbsp olive oil
- 2 cups grape tomatoes
- 1/2 cup kalamata olives
- 1/4 cup capers, in brine, drained
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp chopped parsley, optional
- 2 tbsp sliced scallions, optional
Preheat oven to 350°F.
Toss tomatoes with olive oil. Place tomatoes on sheet pan or in baking dish and bake for 5 minutes.
While tomatoes are roasting, season both sides of the fish with salt and pepper.
Carefully remove tomatoes from the oven and add the fish to the hot pan.
Add wine, olives, and capers to the pan around fish.
Bake for 16-18 minutes, depending on the thickness of the fillets.
Remove from the oven and sprinkle with fresh parsley and scallions, if desired, before serving.