Baked Fish with Lemon Herb Corn Sauce

Baked Fish with Lemon Herb Corn Sauce
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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.
Baked Fish with Lemon Herb Corn Sauce
Print Recipe
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.
Ingredients
Lemon Herb Corn Sauce
Fish:
Servings:
Instructions
Herb Lemon Corn Sauce:
  1. 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.
  2. Add the butter and oil to a skillet over a medium temperature.
  3. Add the garlic, basil, and thyme, and cook for about 2 minutes, until fragrant.
  4. Add the corn and any liquid, vegetable stock, lemon juice, salt, and pepper to the skillet. Stir together to combine flavors.
  5. Cover, and lower temperature to medium-low. Cook until the corn is tender, or about 5 to 7 minutes.
Fish:
  1. While the corn is simmering, measure the butter, garlic, and lemon zest into a small bowl. Stir together with a fork.
  2. Place the fish fillets in a baking dish.
  3. Divide the butter mixture between the fish fillets. Mash it down on top of each fillet.
  4. Bake in the oven at about 450 degrees for about 10 minutes, depending on the thickness of the fillets.
  5. Serve:
  6. When the fish is ready, divide them onto four plates.
  7. Top with the corn sauce, or you can serve it on the side if you prefer.
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