Welcome and welcome once again to Paulina Cocina. In this community we love to eat rich and healthy, and fish recipes are always a great option. Today we are going to tell you how to cook the Corvina. The croaker is a fish with a very soft and versatile to prepare in different ways. In this note, we tell you everything you need to know about the fascinating world of sea bass, from its description and characteristics to how to cook it by following 5 easy and super tasty recipes.

about the croaker

What kind of fish is the croaker?

Croakers are long-bodied fish and generally have a large head and a wide mouth. belongs to the family “Sciaenidae”also known as the “family of croakers”.

There are many species of croakers all over the world, and some of them are highly appreciated in sport fishing and in gastronomy. The Mediterranean corvina It is one of the most popular and valued species, known for its tasty white meatwhich makes it a highly appreciated ingredient in the kitchen.

White or blue fish?

The classification of the croaker as white or blue fish It has been the subject of debate in the culinary field. Unlike other fish, its fat content is not uniform and varies depending on the geographical region in which it is found.

In general, it is considered as a White fish due to its low fat content, although some specimens may have a slight percentage of fat, which would classify them as semi-fatty fish.

How is its flavor?

The croaker is characterized by having a soft and delicate flavor, with sweet notes and a tender texture. Its white meat melts in the mouth, providing a unique culinary experience. This fish is very versatile in the kitchen, since its flavor is not too intense, which allows it to be combined with a wide variety of ingredients and flavors.

¿Corvina is lubina?

Both seabass and sea bass are fish of great quality and flavor. The difference is that the lubina is characterized by having a more pronounced flavor and a firmer texturewhile the sea bass has a milder flavor and a more delicate texture.

How to cook this fish

The croaker can be prepared in various wayseither on the grill, in the oven, on the grill or even in ceviche. Before cooking it, it is important to make sure that the fish is fresh and clean.

It is recommended to season it with salt and pepper, and add lemon juice or some mild marinade to enhance its flavor. Cooking must be careful to prevent meat from drying out. It can be cooked in fillets or whole, depending on the recipe and the way you want to present it.

4 tips for cooking sea bass

  1. To know if the sea bass is fresh check that the eyes are bright and transparent, and that the meat has a fresh and pleasant smell.
  2. It can be cooked whole or in fillets. If cooking whole, be sure to do diagonal cuts on the skin to prevent it from shrinking during cooking.
  3. At marinating ituse soft ingredients such as lemon, olive oil or aromatic herbs, so as not to overshadow its flavor.
  4. the croaker it cooks quickly, so it is important not to exceed the cooking time so that it does not lose its juiciness. Cooking time will vary depending on the recipe and the thickness of the fillets.
sea ​​bass recipe

5 recipes with sea bass

1. Grilled sea bass fillets with lemon and herb sauce

Yield: 4 portions

Preparation time: 30 minutes


  • 4 sea bass fillets
  • Juice of 2 lemons
  • Olive oil 50ml
  • Salt and pepper to taste
  • Chopped fresh herbs (rosemary, thyme, parsley)

How to make grilled sea bass

  1. In a bowl, mix the lemon juice with the olive oil, salt, pepper and chopped herbs until an emulsion forms. Spread the fillets with this emulsion and let it rest for a few minutes.
  2. Cook the fillets on a hot griddle for 4-5 minutes on each side, or until golden brown and cooked through.

2. Corvina ceviche

Yield: 6 servings

Preparation time: 20 minutes


  • 500 g of sea bass cut into cubes
  • Juice of 6 lemons
  • 1 red onion, julienned
  • 1 red bell pepper diced
  • 1 yellow bell pepper, diced
  • 1 yellow pepper, julienned (optional)
  • chopped coriander leaves
  • Salt and pepper to taste

How to make sea bass ceviche

  1. Place the sea bass in a container and cover it with the lemon juice. Let marinate in the fridge for 15 minutes.
  2. Add the onion, peppers and chili to the bowl. Mix well, season and sprinkle with chopped coriander.

3. Baked sea bass with vegetables

Yield: 4 portions

Preparation time: 40 minutes


  • 1 whole sea bass weighing 1.5 kg (approximately) open in the middle
  • 2 sliced ​​carrots
  • 2 sliced ​​potatoes
  • 1 sliced ​​onion
  • Olive oil
  • Salt and pepper to taste
  • Aromatic herbs (thyme, rosemary, oregano)

How to prepare the sea bass with vegetables

  1. Preheat the oven to 180°C. In a bowl with a little olive oil, place the carrot, potato and onion slices with a little salt and pepper and bake for about 10 minutes.
  2. Place the sea bass skin side down on the lightly cooked vegetables and drizzle a little more olive oil on top, the aromatic herbs and season to taste.
  3. Bake for 15/20 minutes, or until the sea bass is cooked and the vegetables are tender and golden.

4. Pickled Mediterranean sea bass

Yield: 6 servings

Preparation time: 40 minutes (plus marinating time)


  • 1 kg of croaker fillets
  • Flour (to flour the fillets)
  • Olive oil
  • 1 onion cut into julienne
  • 2 sliced ​​carrots
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1/2 cup of white wine vinegar
  • 1/2 cup of dry white wine
  • Salt and pepper to taste
  • Chopped parsley (optional, for garnish)

How to make marinated sea bass

  1. Lightly flour the sea bass fillets and fry in olive oil in a large skillet or saucepan, until golden. Reserve.
  2. Add a little more olive oil and fry the onion, carrots and garlic until tender.
  3. Add the bay leaf, white wine vinegar and dry white wine. Bring to a boil and let simmer for about 10 minutes.
  4. Add the sea bass fillets and cover them with the marinade liquid. Cook over low heat for another 10-15 minutes.
  5. Remove the pan from the heat and allow to cool. Then refrigerate for at least 4 hours or overnight to allow the flavors to develop. Serve the escabeche de corvina cold or at room temperature, decorated with chopped parsley.

5. Baked sea bass with tomatoes and olives

Yield: 4 portions

Preparation time: 45 minutes


  • 4 sea bass fillets
  • 4 ripe tomatoes, sliced
  • 1 red onion, julienned
  • Black olives, pitted
  • extra virgin olive oil
  • Salt and pepper to taste

How to make baked sea bass with tomatoes and olives

  1. Preheat the oven to 180°C. On a baking sheet, place the tomato and onion slices in the bottom. Drizzle with olive oil and season with salt and pepper.
  2. Arrange the sea bass fillets on top of the tomato and onion slices. Add black olives around.
  3. Drizzle everything with a little more olive oil and season the fillets with salt and pepper.
  4. Bake for 20-25 minutes, or until the sea bass is cooked and the tomatoes are tender. Serve hot.

Source: www.paulinacocina.net

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