Bacon and bourbon are great (see below), but sometimes, the best and most delicious way to capture summer is minimally. This simple dish fits that bill perfectly. Your favorite fish gets dressed only in olive oil and lemon, and the corn gets a similar treatment. Summer on a plate.
4 ears corn, shucked
5 tablespoons olive oil
Large pinch cayenne
Four 6-ounch fillets firm white fish, like striped bass, cod, tilapia or halibut
1 lemon, halved
Heat the oven to 350 degrees. Fill a large pan (wide enough to hold the corn) with 1 inch of water. Bring to a boil. Lay or stack the corn in the pan. Place a lid on top, and let steam for 3 minutes. Drain and cool off the corn by running it under cold water.
Cut the corn from the cobs, scraping the cobs to extract as many corn juices as possible. Put the scraped corn into a pan, add 2 tablespoons olive oil, and season with salt and cayenne. Gently rewarm over medium low heat while you cook the fish.
Arrange the fish in a baking dish — no need for crowding! Drizzle the remaining 3 tablespoons olive oil on top. Season with salt and place in the oven. Roast until the fish is just cooked through (about 10 minutes per inch of thickness). Baste the fish about halfway through with the olive oil that pools in the baking dish. Remove from the oven and squeeze the lemon all over the fish.
Spoon some corn on each plate, and top with a piece of fish.
It fits in one pot. A full half-pound of bacon gives it a smokey, meaty hit. And it’s got bourbon. Before you leave your desk to go make this stew right this minute, be sure to invite a bunch of friends over — it feeds a crowd.
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