Roasted Fish With Brown Butter Corn
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6fish fillets such as striped bass, flounder or red snapper, each about 6 to 8 ounces
- Kosher salt and freshly ground black pepper
- 2½tablespoons butter, softened
- 3garlic cloves, minced
- 1teaspoon grated lemon zest, optional
- Brown buttered corn (see recipe)
- ½cup vegetable broth or water
- 2tablespoons extra virgin olive oil
- 2tablespoons freshly squeezed lemon juice, or to taste
- Chopped fresh soft herbs (basil, mint, parsley, cilantro)
Preparation
- Step 1
Preheat oven to 500 degrees. Season fillets with salt and pepper and place in a baking pan, skin-side down.
- Step 2
In a small bowl, mash together the butter, about two-thirds of the garlic, and the lemon zest if using. Smear on top of fish fillets. Roast until cooked through to taste, 7 to 12 minutes depending upon variety of fish and thickness of fillets.
- Step 3
Meanwhile, in a blender or food processor, purée half the brown buttered corn with broth or water, oil, lemon juice and remaining garlic. Stir in remaining corn. Serve sauce over fish, garnished with herbs.
Private Notes
Comments
Easy to make--got rave reviews from husband and other diner (college-aged male).
Very tasty, next time I would kick it up a bit, double the garlic and maybe some chipotle.
Really one the best fish entrees following the recipe as written. I think it works best with the red snapper if you can get it. At times I’ve used flounder or fresh cod and it’s nearly as good. It is great way to transform fresh sweet summer corn. Fairly easy to make and it always gets rave reviews from all those I’ve served this to.
This was delicious! The only ingredient we added was red pepper flakes. A keeper recipe for when the corn is fresh and in season.
Very good. I had farm-raised fresh corn from my freezer. Sautéed the corn but did not puree or add broth. Just roasted the fish onto the plate and tossed on the corn, with basil. Delicious!
Overall brown butter corn was excellent. I will make that again. The mix of the flavors with striped bass and corn was really nice. Striper doesn’t have a ton of flavor so the sweet and buttery corn was overall really good. I used mix of basil parsley thyme and oregano. Some feedback I had a hard time getting juice from corn cobs. I’m not sure I liked the raw garlic in the purée. And the fish was a little strong w the garlic as well.