Roasted Fish With Brown Butter Corn

Name: Roasted Fish With Brown Butter Corn
Total time: 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 6 fish fillets such as striped bass, flounder or red snapper, each about 6 to 8 ounces; Kosher salt and freshly ground black pepper; 2 1/2 tablespoons butter, softened; 3 garlic cloves, minced; 1 teaspoon grated lemon zest, optional; Brown buttered corn (see recipe); 1/2 cup vegetable broth or water; 2 tablespoons extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice, or to taste; Chopped fresh soft herbs (basil, mint, parsley, cilantro)

By Melissa Clark

Total Time: 20 minutes
Rating: 4(204)
Comments: Read comments

Corn cooked in browned butter is the backbone of this summer sauce, which is sweet and a little tart, nutty and very creamy.

Featured in: Corn Steps Off the Cob, Into Elegance

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Ingredients

Yield:6 servings

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)

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

204 user ratings

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Comments

Jim7 years ago

Easy to make--got rave reviews from husband and other diner (college-aged male).

Kim7 years ago

Very tasty, next time I would kick it up a bit, double the garlic and maybe some chipotle.

Mary9 months ago

This was delicious! The only ingredient we added was red pepper flakes. A keeper recipe for when the corn is fresh and in season.

LindaL1 year ago

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!

Gins1 year ago

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.

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