SEA BASS WITH FRESH CORN SUCCOTASH

Amarante

Thu, Mar 02 2017, 10:40 am

You could sub any firm white fish steak for the sea bass

SEA BASS WITH FRESH CORN SUCCOTASH

Excerpt From: Gilbert, Molly - One Pan & Done: Hassle-Free Meals from the Oven to Your Table

4 (5- to 6-ounce) sea bass fillets
Kosher salt and ground black pepper
4 tablespoons unsalted butter
4 ears corn, kernels sliced from the cobs
2 cups frozen shelled edamame, thawed and patted dry
1 medium red onion, chopped
½ cup cherry or grape tomatoes, halved
½ teaspoon grated lemon zest
2 tablespoons extra virgin olive oil
¼ cup chopped or chiffonade-cut fresh basil

1 Preheat the oven to 350°F, with a rack in the center position. Line a sheet pan with parchment paper or mist with cooking spray.

2 Arrange the fish fillets on the prepared pan and top each one with a pinch of salt and 1 tablespoon of the butter.

3 In a large bowl, toss together the corn, edamame, onion, tomatoes, lemon zest, olive oil, and a pinch each of salt and pepper. Arrange the corn succotash around the fish fillets on the pan.

4 Bake until the vegetables are tender but still bright and the fish is opaque and flaky, 20 to 30 minutes.

5 Serve warm, sprinkled with basil.