Roasted Cod with Tomatoes and Corn

Sweet bursts of cherry tomatoes and juicy kernels of corn are cooked in the pan before the fish in this one-pan meal, creating a built-in sauce that’s buttery, bright, and full of flavor.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Servings

Calories 108kcal

Author Kylie Mazon-Chambers

Ingredients

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

US Customary - Metric

Instructions

Heat oven to 400ºF (200ºC).
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.
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.
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.
Roast until the fish is cooked through and tender, about 10 to 12 minutes.
Garnish with lemon juice, basil and chives and serve.

Notes

While I love using fresh corn when it’s in season, canned or frozen corn kernels can be used in its place.

Nutrition