Roasted Fish Fillets with Brown Buttered Corn Sauce

from The New York Times, September 5, 2007
via Anne Halsted

serves 4

6 fish fillets (striped bass, flounder or red snapper), each about 6 to 8 ounces
Kosher salt and freshly ground black pepper
2 1/2 tablespoons butter, softened
3 garlic cloves, minced
1 teaspoon grated lemon zest, optional
Brown Buttered Corn
1/2 cup vegetable broth or water
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice, or to taste
chopped fresh soft herbs (basil, mint, parsley, cilantro).

Preheat oven to 500 degrees.

Season fillets with salt and pepper and place in a baking pan, skin-side down. In a small bowl, mash together the butter, about two-thirds of the garlic, and the lemon zest if using. Smear on top of fish fillets. Roast until cooked through to taste, 7 to 12 minutes depending upon variety of fish and thickness of fillets. Meanwhile, in a blender or food processor, purée half the brown buttered corn with broth or water, oil, lemon juice and remaining garlic. Stir in remaining corn. Serve sauce over fish, garnished with herbs.

The fish recipe is delicious, and the corn serves as a wonderful starch accompaniment!