Striped Bass with Tomatoes and Roasted Corn

By Mike_67

Andrew Engle is the chef at The Laundry in East Hampton, N.Y. This eatery has been a Long Island classic for years. How great that striped bass is available year-round! "If the fish is thinner than 3/4 inch, do not turn it," Andrew says. "Just cook it skin-side down."

Ingredients

• 2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.)
• 1 small red onion, peeled, halved lengthwise and slivered
• 5 tablespoons coarsely chopped flat-leaf parsley
• Kernels from 3 ears of grilled or broiled corn
• 3 tablespoons coarsely chopped fresh basil leaves
• Long curly zest of 1 lemon
• 2 1/2 tablespoons fresh lemon juice
• Freshly ground black pepper, to taste
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons butter, at room temperature
• 4 striped bass fillets (6 ounces each)
• Salt and pepper, to taste
• 1 lemon half, to squeeze for juice

Details

Servings 4

Preparation

Step 1

1. Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper and 4 tablespoons oil. Set aside.
2. Rub butter on the skin side of the fish; season both sides with salt and pepper. Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat. Cook fish, skin-side down, until golden brown, about 6 minutes. Turn carefully; cook 3 to 4 minutes more.
3. Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.