Merluzzo arrosto con pomodori e mais

Ingredienti

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium shallot, (diced)
• 1 medium ear of corn, (kernels cut off the cob (about 1 cup of corn))
• 3 cups halved cherry tomatoes
• 4 (6-ounce) skinless, boneless, center-cut cod fillets ((or other mild white fish like tilapia or halibut))
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 1 teaspoon freshly squeezed lemon juice
• 2 tablespoons chopped basil
• 1 tablespoon diced chives

Preparazione

1. 1

   Heat oven to 400ºF (200ºC).

2. 2

   Heat a large oven-safe sauté pan or skillet over medium high heat, add the oil and heat through. Then add the butter and allow to melt.

3. 3

   Add the shallots and corn kernels and sauté until tender, about 5 minutes. Add the tomatoes and continue to cook until they become jammy, about an additional 5 minutes.

4. 4

   Pat the fish dry with a paper towel and discard the towel. Season all over with salt and pepper. Add the filets to the pan, nestling them into the tomato and corn mixture.

5. 5

   Roast until the fish is cooked through and tender, about 10 to 12 minutes.

6. 6

   Garnish with lemon juice, basil and chives and serve.