Although Labor Day has come and gone, it’s still hot enough in Massachusetts for me to want a light, summery meal. White fish is so easy to cook, and the corn is still sweet this late in the season. This is a simple meal, but using fish instead of chicken makes it feel more special. Also, fish ends up being easier to cook and clean up after, as long as you put the wrappers in the outdoor trash immediately to keep your kitchen smelling fresh.
I served this with a side of Sesame Bok Choy Salad, but any vegetable side dish will work. Take advantage of your farmers’ market while it’s still flush with produce! Also, feel free to cover the side with cheese since the rest of this meal is so healthy.
- 2 4-oz cod fillets, defrosted if frozen
- 2 ears sweet corn
- 1 tsp lemon olive oil
- sea salt
- ground coriander
- Preheat the oven to 350 degrees, and set a large pot of water on high heat to boil.
- Shuck the corn, removing as many silks as possible with your fingers. Rinse, snap off the ends of the cobs, and set corn aside.
- Line a baking sheet with foil, and spray with olive oil spray. Place the fish on the sheet, and sprinkle with the spices to taste.
- Bake fish for 15-20 minutes, until the middle is warm and opaque.
- When the water comes to a boil, add the corn cobs. Cook for 5 minutes, bringing the water back to a boil during that time. Remove corn from the water after 5 minutes.
- Fill two plates with fish and corn (and a side salad, if you wish), and enjoy!
Serves 2. Active time 10 minutes; total time 30 minutes.