Corvina al Horno is a classic Peruvian baked fish dish that showcases the delicate flavor of sea bass (corvina) enhanced with aromatic herbs, garlic, white wine, and fresh lemon.

This dish reflects Peru's rich coastal culinary tradition, where fresh seafood is prepared with simple yet flavorful ingredients that allow the natural taste of the fish to shine through. The method of baking whole fish with herbs is a technique that has been passed down through generations of Peruvian families.

The preparation involves stuffing the fish cavity with a fragrant mixture of fresh herbs (typically parsley, oregano, and thyme), garlic, and lemon slices. The fish is then bathed in white wine, which creates a delicate sauce as it bakes, keeping the fish moist and infusing it with flavor. The result is a perfectly cooked fish with flesh that flakes easily and is infused with the essence of herbs and wine.

While traditional recipes call for corvina (sea bass), this dish can be successfully made with other white-fleshed fish such as grouper, snapper, or halibut. Some cooks add sliced potatoes to the baking dish, allowing them to cook in the flavorful wine sauce, while others include cherry tomatoes or olives for added color and taste.

In Peru, Corvina al Horno is commonly served at both home gatherings and restaurants, particularly those specializing in seafood. It's typically accompanied by white rice, roasted vegetables, or a fresh salad. The dish is often presented whole at the table and served family-style, making it perfect for sharing.

From a nutritional perspective, this is a healthy, low-fat preparation method that preserves the fish's beneficial omega-3 fatty acids. The dish is naturally gluten-free and dairy-free, making it suitable for various dietary requirements. At around 250-300 calories per serving, it's a light yet satisfying option. However, those with sulfite sensitivities should be aware of the wine used in cooking, though it can be substituted with fish stock or lemon juice.