Just in Time For Cooler Fall Weather!
We’re making the most of the last of the season’s garden bounty with this delicious Cod and Corn recipe with Old Bay Butter from Kay Chun of NYT Cooking!
Sweet corn and cherry tomatoes bring a little late-summer freshness to this cozy fall dish, while the Old Bay butter adds just the right amount of warmth and flavor. We made it our own by adding baby potatoes and serving it with fresh croissants from Bread and Butter Bakery in Red Bank, perfect for soaking up every last bit of that buttery sauce.
It’s an easy, comforting meal that makes the transition from summer to fall taste especially good!
– Here’s our recipe for 2 –Â
– Main Ingredients –
- 1/2 (8-ounce) bottle clam juice
- 1 large shallot, peeled and thinly sliced
- A couple handfuls cherry tomatoes
- 1 garlic clove, minced
- 2 ears of corn, shucked and cut in half
- 18 baby potatoes, rinsed
- 1 scallion (chopped)
– Old-Bay Butter Ingredients –
- 2 tbsp salted butter, room temp
- 1/2 tsp Old-Bay seasoning, plus more for the fish
- 1/8 tsp smoked paprika
– Fish of Your Choice –
- 2 cod fillets
- Kosher salt & Pepper
- A dash of Old-Bay
Prep
1. Begin by softening salted butter to room, temperature and mixing Old-Bay seasoning, smoked paprika, and 1 tablespoon of olive oil. Mix until well combined. Set aside.
2. Rinse the baby potatoes and microwave for three minutes then set aside. Shuck the corn, cut into manageable sized ears, and set in the bowl with the potatoes. In a medium size pot with a lid, begin by sautéing the shallot in olive oil for 3 mins, add mince garlic and sauté for 1 min, then add the cherry tomatoes whole with some kosher salt and a generous amount of black pepper. Let these cook together for 3 to 4 minutes and before the shallots brown too much, pour 4oz of clam juice into the pot. Add the potatoes, corn, salt and pepper, and some Old-Bay seasoning. Place the lid on and boil for 8 to 10 minutes on medium heat, watching carefully and adding water as necessary to make sure there is enough liquid to keep boiling.
3. While the pot is boiling, in a small medium sized pan, brown the fish with 2 tbsp olive oil, salt, pepper, and Old-Bay seasoning. Cook until the inside temperature is 165°.
4. Serve with a little of the Old-Bay butter on each piece of corn and sprinkle with scallions. Use the rest of the butter on toasted croissants.
Â
Serve and enjoy!
