Ingredients
- 3-4 ears of uncooked corn, still on the cob
- 3 tbsp butter, divided (1 and 2 tablespoons, separated)
- 1 tbsp olive oil
- 1 ½ lbs skinless haddock or cod (or another mild white fish), cut into four portions
- 1-2 tbsp canola oil, or other high-heat oil
- 4 sprigs fresh thyme (optional)
- chopped fresh herbs for garnish
Instructions
- Preheat oven to 450°. Place an oven-proof skillet into the oven while pre-heating
- Sprinkle the fish with salt and pepper. Set this aside
- Cut the corn cobs in half. With a sharp knife, cut the kernels from the cob. With the dull edge of the knife, scrape the remaining juices and corn bits off of the cobs. Add this to the kernels and set aside
- Place a medium-sized skillet over a medium heat. When it’s hot, add 1 tablespoon of butter, and the olive oil. When the butter is melted, add the corn, and sprinkle with salt and pepper. Cook for 5 minutes, or to your liking, stirring occasionally
- Remove the preheated skillet from the oven, and carefully add enough oil to barely cover the surface. Add the fish to the skillet, and put it in the oven for 2 minutes
- After 2 minutes, add the remaining butter, and place the thyme on top of the fish. When the butter melts (almost immediately), spoon it over the fish and put it back into the oven. Continue to baste the fish with the butter a few times before the fish is cooked, approximately 8 more minutes, or until it’s done to your liking. If the butter is no longer easy to spoon from the pan, you can stop basting
- To serve, place the fish on a plate, and evenly divide the corn mixture over the fish. Garnish with chopped herbs
- Serve immediately
Notes
Yield: Four servings
Nutrition Facts
Haddock with Sauteed Corn
Amount per Serving
Calories
322
% Daily Value*
Fat
17
g
26
%
Saturated Fat
7
g
44
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
114
mg
38
%
Sodium
440
mg
19
%
Potassium
677
mg
19
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
30
g
60
%
Vitamin A
533
IU
11
%
Vitamin C
6
mg
7
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.