Corvina Baked with Tomatoes and Cheese



If you are looking for a tasty, low-calorie dish, this is wonderful! You can leave off the cheese for a lower-calorie option, but I enjoyed the extra flavor.


It starts with small tomatoes tossed with olive oil and sprinkled with Herbs de Provence (or herbs of your choice)

 Then you add the fish, brush it with olive oil and sprinkle it with more herbs. Yup - it's that tough to make ;)

Use a white fish of your choice. The corvina we tried first was actually a white sea bass, but "corvina" is a name that can refer to a variety of fish.

Corvina Baked with Tomatoes and Cheese

Serves 2

2 cups Cherub (or similar small tomatoes)
olive oil
1/4 tsp herbs de provence
8 oz Corvina, swai, tilapia, or other white fish
2 pieces part-skim mozzarella string cheese (optional)

Place tomatoes in toaster-oven-size baking dish. Add about 1 tsp olive oil and stir in.

Sprinkle with about 1/8 tsp crushed herbs de province.

Bake at 400 degrees about 10 minutes. Reduce oven to 350.

Lay fish over top. Brush with olive oil. Sprinkle with about 1/8 tsp crushed herbs de province.

Bake approximately 10 minutes or until starting to turn golden.

Shred 2 sticks of part-skim mozzarella string cheese. Lay over top of fish. Return to oven until cheese is melted.

To serve, use a spatula to place fish and tomatoes from underneath on plate. Top with some of the tomatoes left in pan. A simple side of steamed broccoli or green beans finishes this off nicely :)

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