Corvina al horno is a traditional saltwater fish dish in Latin American cuisine, especially popular in Chile and Peru. The dish is made with a combination of corvina sea bass, tomatoes, onions, garlic, white wine, lemon, olive oil, parsley, and salt.

The onions and tomatoes are sliced, placed into a baking dish, seasoned with salt, drizzled with olive oil, and baked in the oven for ten minutes. The sea bass is placed on top of the vegetables, and it’s seasoned with salt and dressed with a mixture of wine, lemon juice, garlic, and parsley.

The dish is baked in the oven for about half an hour or until the fish is fully cooked. If desired, potatoes can also be added to the dish, and they’re often baked with vegetables.