One-Pan Fish With Bacon and Sweet Corn
Updated July 28, 2021
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) fish fillets, such as tilapia, snapper, trout or striped bass, skin on or off
- Kosher salt
- ½cup chopped flat-leaf parsley leaves and tender stems
- ½teaspoon red-pepper flakes
- 2garlic cloves, finely grated
- 1tablespoon chopped thyme leaves (from 5 to 6 sprigs)
- 1lemon
- 4tablespoons extra-virgin olive oil
- 4bacon slices, chopped
- 2small shallots, finely chopped
- 2cups fresh corn kernels (from 2 ears of corn)
Nutritional analysis per serving (4 servings)
504 calories; 29 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 38 grams protein; 776 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly season both sides of the fish fillets with salt. In a large bowl, combine ¼ cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
- Step 2
Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Step 3
Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
- Step 4
Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining ¼ cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.
Private Notes
Comments
The instructions do seem to suggest flipping, but I find that doing so almost invariably results in a messier presentation. I've had excellent success simply cooking fillets skin-side down, covered with a heavy lid, for a few extra minutes; the bottom obtains a nice sear, and the top remains tender and pretty.
If the fish has skin, cook skinless side first. Easier to turn over to cook other side.
Interesting discussion. When I cook skin-on fish (which is most of the time, since my fish of choice is steelhead trout from Costco), i start it in the skillet on low, skin-side down, and cook until the skin begins to crisp. I then flip to the already-seasoned skinless side down, cook until it begins to brown, peel the skin off and season the top side, and then put the formerly-skin-side back down long enough to brown and firm up: a bit of crust on both sides and our pup gets the crisp skin.
This was delicious. I used rockfish and it worked perfectly. The bacon I had rendered a ton of fat—so much I was worried the finished product would be greasy. But the texture of the fresh corn and the brightness of the lemon and parsley balanced out the fat, and it was a great summer dinner. Worth it to shell out for fancy farmer’s market bacon.
I don't usually write reviews, but I made this almost exactly as written and it's my favorite NYT recipe so far. I used tilapia, canned corn (drained), and added some fresh cracked black pepper to the corn. Absolute hit!
Excellent dish, but might suggest that you don't necessarily need a very expensive piece of fish. I made this with inexpensive haddock because that was all I could get, and the results were superb. I'll save the pricier fish for simpler recipes.