Baked Fish with Lemon Herb Corn Sauce
Lemon Herb Corn Sauce
- 4 ears corn husked
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1/4 cup fresh basil chopped
- 1/4 cup fresh thyme chopped
- 1/2 cup vegetable stock
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 large fish fillets white fish such as snapper or flounder
- 2 1/2 tablespoons butter softened
- 3 garlic cloves minced
- 1 teaspoon lemon zest grated
Herb Lemon Corn Sauce
- Cut or break the ears of corn in half. Set them upright on a cutting surface, and, using a sharp knife, cut the kernels of corn off the cob. Scrape the cob, and try to preserve any liquid that comes from it.
- Add the butter and oil to a skillet over a medium temperature.
- Add the garlic, basil, and thyme, and cook for about 2 minutes, until fragrant.
- Add the corn and any liquid, vegetable stock, lemon juice, salt, and pepper to the skillet. Stir together to combine flavors.
- Cover, and lower temperature to medium-low. Cook until the corn is tender, or about 5 to 7 minutes.
- While the corn is simmering, measure the butter, garlic, and lemon zest into a small bowl. Stir together with a fork.
- Place the fish fillets in a baking dish.
- Divide the butter mixture between the fish fillets. Mash it down on top of each fillet.
- Bake in the oven at about 450 degrees for about 10 minutes, depending on the thickness of the fillets.
- When the fish is ready, divide them onto four plates.
- Top with the corn sauce, or you can serve it on the side if you prefer.