Roasted Fish Fillets With Brown Buttered Corn Sauce
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 herbs (basil, mint, parsley)
1. Preheat oven to 500 degrees. Season fillets with salt and pepper and place in a baking pan, skin-side down.
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.
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.
Yield: 6 servings.Brown Buttered Corn
3 ears corn, shucked
4 tablespoons butter
4 sprigs thyme, preferably lemon thyme
coarse sea salt
Freshly ground black pepper
Chopped fresh soft herbs (basil, mint, parsley), optional.
Break ears of corn in half and stand one half vertically on a cutting
board. Using a sawing motion, run a knife between cob and kernels to
remove kernels. Using back of knife, scrape denuded cob to release
corn’s juices. Transfer kernels and juice to a bowl. Repeat with
2. Melt butter in a saucepan; add thyme. Let
butter cook until you see golden brown specks in bottom of pan and
butter smells nutty, about 5 minutes. Add corn, juices and a large
pinch of salt and pepper; stir well and cover pot. Let cook until corn
is tender, about 5 minutes.
3. Remove thyme sprigs, add more
salt and pepper if desired, and serve hot, alone or as a side dish,
garnished with herbs if desired.
Yield: 4 servings.
From The New York Times
(Sept. 5, 2007)