Roasted Fish With Brown Butter Corn Recipe (2024)

Easy to make--got rave reviews from husband and other diner (college-aged male).

Very tasty, next time I would kick it up a bit, double the garlic and maybe some chipotle.

Very good. I had farm-raised fresh corn from my freezer. Sautéed the corn but did not puree or add broth. Just roasted the fish onto the plate and tossed on the corn, with basil. Delicious!

Overall brown butter corn was excellent. I will make that again. The mix of the flavors with striped bass and corn was really nice. Striper doesn’t have a ton of flavor so the sweet and buttery corn was overall really good. I used mix of basil parsley thyme and oregano. Some feedback I had a hard time getting juice from corn cobs. I’m not sure I liked the raw garlic in the purée. And the fish was a little strong w the garlic as well.

Delicious. Will definitely make again.

Definitely, a do again meal. I had limes but no lemons, the swap worked fabulously. It was a warm day and I didn't want to heat the house with a 500-degree oven so I seared the salted and peppered fish in a medium-high heat cast iron with oil then smeared the lime butter mixture on top of the fish after plating it on top of the corn puree. Totally tasted like a high-end meal but so ridiculously simple.

Really good; we’ll do it again. Red Snapper, used 425 oven as someone suggested (it’s summer, 500 oven no thanks). DIdn’t make the corn into a sauce, it was wonderful as a side/on top veg. Served with orzo, green salad, no leftovers. Could be that fresh Iowa corn helps.

As as side the brown butter corn would be fine but the amount of corn kernels were overwhelming in a sauce. I think I would only use 2 cobs or purée most of the brown butter corn and only leave a few kernels in the sauce to top the fish.

I used skinless cod filets and, following a different NYT recipe for those, baked for 12 minutes at 425 degrees. The result perfect.

Made it for first time tonight with some skepticism and my family all loved it. We did Cod (skinless filet) for 7 min and was perfect. The sauce was very bright, summery. Everyone had seconds and some would have had thirds

Summery dish that was easy and VERY tasty. Light. Puréed half the corn so the sauce was more of a chutney. Used local flounder, but it would be great with any white fish.

We loved this. Made the corn sauce thicker by pureeing only 1/3 of the corn and adding most but not all of the called for liquid (about 3/4 the amount).

Another delicious recipe from Melissa. For a little flair, I first made sure the halibut filets were paper towel dry. Then dredge in some cornstarch and sear on cast iron skillet about 2 min each side to give the fillets a nice look. Fillets were about 1.5 inc thick.Then I followed Melissas recipe but just flash roasted the fillets maybe about 3 min. They were perfect and the sauce was incredible.

Extremely easy to make. Would have added a bit less water to the corn sauce cause it was a bit watery, but very tasty. Will definitely make again.

Really one the best fish entrees following the recipe as written. I think it works best with the red snapper if you can get it. At times I’ve used flounder or fresh cod and it’s nearly as good. It is great way to transform fresh sweet summer corn. Fairly easy to make and it always gets rave reviews from all those I’ve served this to.

Very tasty, next time I would kick it up a bit, double the garlic and maybe some chipotle.

Really good, interesting recipe! Next time, if I'm only cooking for two I'll probably puree less of the corn. It makes a ton of sauce.