Haddock with Sauteed Corn

3-4 ears of uncooked corn, still on the cob

3 tablespoons butter, divided (1 and 2 tablespoons, separated) 

1 tablespoon olive oil

1 ½ pounds skinless haddock or cod (or another mild white fish), cut into four portions

1-2 tablespoons canola oil, or other high-heat oil

4 sprigs fresh thyme (optional)

chopped fresh herbs for garnish

Preheat oven to 450°. Place an oven-proof skillet into the oven while pre-heating

  1. Sprinkle the fish with salt and pepper. Set this aside
  2. 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
  3. 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
  4. 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
  5. 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
  6. To serve, place the fish on a plate, and evenly divide the corn mixture over the fish. Garnish with chopped herbs
  7. Serve immediately

Yield: Four servings