Instructions

1. Scale the fish carefully with your boning knife. Wipe away the majority of the scales with paper towel, then rinse the fish under cold running water to wash away any remaining scales.

2. Trim away the fins, if desired, for a neater appearance. If you have purchased your corvina with the head on, you can remove it or leave it on. It is an aesthetic decision, not a culinary one.

3. Dress the fish, if it was not purchased in a ready-to-cook condition, by opening up the belly from the sphincter to the gills with the tip of your knife. Remove the entrails, and rinse the cavity.

4. Lay the whole fish on a parchment-lined baking sheet. Season the skin and inner cavity with salt and pepper. Any additional spices, herbs or seasonings should be added at this point, either stuffed into the cavity or rubbed onto the skin. Mediterranean or South American flavors are especially appropriate with this fish.

5. Place the sheet pan in a preheated oven at 400 degrees Fahrenheit for 20 to 30 minutes, depending on the size of the fish. The corvina is cooked when there is only a hint of pink left in the thickest part of the flesh.

6. Serve the entire fish on a large platter or use a fish server to lift portions off the bone and plate them.