by amanda
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my 118 recipes »
Photo by Joseph De Leo
4 ears corn, shucked Ask a question about this ingredient
5 tablespoons olive oil Ask a question about this ingredient
Large pinch cayenne Ask a question about this ingredient
Salt Ask a question about this ingredient
Four 6-ounch fillets firm white fish, like striped bass, cod, tilapia or halibut Ask a question about this ingredient
Heat the oven to 350 degrees. Fill a large pan (wide enough to hold the corn) with 1 inch of water. Bring to a boil. Lay or stack the corn in the pan. Place a lid on top, and let steam for 3 minutes. Drain and cool off the corn by running it under cold water.
Ask a question about this stepCut the corn from the cobs, scraping the cobs to extract as many corn juices as possible. Put the scraped corn into a pan, add 2 tablespoons olive oil, and season with salt and cayenne. Gently rewarm over medium low heat while you cook the fish.
Ask a question about this stepArrange the fish in a baking dish -- no need for crowding! Drizzle the remaining 3 tablespoons olive oil on top. Season with salt and place in the oven. Roast until the fish is just cooked through (about 10 minutes per inch of thickness). Baste the fish about halfway through with the olive oil that pools in the baking dish. Remove from the oven and squeeze the lemon all over the fish.
Ask a question about this stepSpoon some corn on each plate, and top with a piece of fish.
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
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First steam some corn -- boil an inch of water in a big pot, add the corn, cover and cook for 3 minutes. Done!
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Place the fish in a baking dish and douse with olive oil.
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Season with salt. (And baste the fish as it roasts with the olive oil that pools in the pan.)
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Cut the corn from the cobs using Kristen's ingenious method.
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Rewarm the scraped corn with some olive oil, salt, and cayenne.
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Shower the fish with lemon juice as it comes out of the oven.
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Lovely, no?
