Baked Fish with Lemon Herb Corn Sauce

Here’s an unusual combination that makes good use of fresh corn on the cob in a healthy dinner. The corn sauce gets a lively touch of lemon and herbs, and the fish is baked with lemon and garlic butter. Together, they create a plate that’s as beautiful to look at as it is tasty to eat.
Course: Main Course


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.

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