Sea Bass with Summer Corn
Prep Time
10 mins
Cook Time
20 mins
Course: Main Course
Keyword: easy dinner ideas, elegant, fresh
Servings: 4 servings
Author: Ella
  • 1 pound Barramundi sea bass
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 ears corn, cut from the cob
  • 1/2 cup sweet red pepper, diced
  • 1/2 cup dried Monterrey mushroom blend
  • 1 cup milk, 2% or higher
  • 1/2 cup heavy cream
  • 1 stick butter, cut into cubes
  • 2 garlic cloves, minced
  • 1/4 cup lightly packed basil, chopped
  • 1/2 lemon, juiced
  • Salt and pepper, to taste
  • Small basil leaves for garnishments
  1. Heat the olive oil in a medium saucepan over medium high heat. Add the onion, corn, sweet pepper, and mushrooms. Sauté for 5 minutes, or until the vegetables are tender.

  2. Slowly pour in the milk and season with the salt and pepper, to taste. Lower the heat to medium and cook for 8 minutes.
  3. Meanwhile, in a medium skillet melt the butter over medium heat. Add the garlic, basil and lemon juice.
  4. Add the fish fillets to the skillet and poach for 4 minutes. Turn and poach another 4 minutes.

  5. Stir the heavy cream into the corn.
  6. Serve immediately.