Key Takeaways:
- Perfect weeknight dinner that takes just 20 minutes from start to finish
- Mild, sweet flavor that even picky eaters will enjoy
- Can use any white fish like tilapia, cod, or sole
- Freezer-friendly sauce you can make ahead for busy nights
Why You’ll Love This Fish Fillet in Sweet Corn Sauce
Ever stared at a package of fish fillets in your refrigerator with no clue what to do with it? We’ve all been there.
This Fish Fillet in Sweet Corn Sauce recipe solves that problem with minimal ingredients and maximum flavor.
The sweet corn sauce transforms plain white fish into something special without complicated techniques. Best of all, you’ll have dinner on the table in just 20 minutes!
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Carbohydrates | 18g |
| Fat | 14g |
| Fiber | 2g |
| Sodium | 450mg |
Everything You Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| White fish fillets (tilapia, cod, or sole) | 1½ pounds (680g) | About 4 fillets |
| Sweet corn kernels | 2 cups | Fresh or frozen |
| Heavy cream | ¾ cup | Room temperature |
| Butter | 4 tablespoons | Divided |
| All-purpose flour | 2 tablespoons | For dredging |
| Salt | 1 teaspoon | Divided |
| Black pepper | ½ teaspoon | Divided |
| Fresh chives or green onions | 3 tablespoons | Chopped |
| Lemon | 1 | Cut into wedges |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large non-stick skillet | For cooking fish and sauce |
| Blender or food processor | For pureeing corn |
| Measuring cups and spoons | For accurate measurements |
| Shallow dish | For dredging fish |
| Fish spatula | For flipping delicate fillets |
| Small bowl | For seasoning mixture |
| Paper towels | For drying fish |
| Cutting board | For preparation |
| Sharp knife | For chopping |
| Timer | To prevent overcooking |
Ingredient Substitutions
- Fish: Any white fish works well. Try snapper, flounder, or haddock.
- Heavy cream: Half-and-half or full-fat coconut milk can work.
- Fresh corn: Frozen corn works perfectly; no need to thaw.
- Butter: Olive oil can replace half the butter for a lighter version.
Step-by-Step Instructions
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Preparation Phase
- Take fish out of refrigerator
- Remove fish from refrigerator about 10 minutes before cooking
- This allows it to reach room temperature, which promotes even cooking
- Leave fish in its package until you’re ready to prepare it
- TIP: Cold fish straight from the refrigerator can seize up and cook unevenly
- Prepare your workspace
- Clear a clean area on your counter
- Set out all ingredients so they’re easily accessible
- Place a cutting board in your work area
- Have measuring cups and spoons ready
- TIP: Having everything ready before starting (mise en place) makes cooking much easier
- Prepare the fish
- Unwrap fish fillets and place them on paper towels
- Gently pat the fish dry on both sides with additional paper towels
- Removing moisture helps the fish brown better
- Look carefully for any pin bones by running your fingertips over the flesh
- If you find bones, remove them with clean tweezers or fish pliers
- WARNING: Never cook fish with bones still in it, especially when serving to children
- Make the seasoning mixture
- Take a small bowl and add ½ teaspoon of salt
- Add ¼ teaspoon of black pepper to the same bowl
- Mix them together with a spoon or your fingertip
- In a separate shallow dish (like a pie plate), add 2 tablespoons of all-purpose flour
- TIP: Pre-mixing your seasoning ensures even distribution on the fish
- Prepare the corn
- If using fresh corn, first shuck the corn cobs completely
- Hold the cob vertically on your cutting board, using your non-dominant hand to stabilize it
- With a sharp knife, carefully cut downward to remove kernels
- Rotate and repeat until all kernels are removed
- Measure exactly 2 cups of corn kernels (about 2-3 ears of corn)
- If using frozen corn, measure 2 cups (no need to thaw)
- Set aside ½ cup of whole corn kernels for later
- TIP: Place a small inverted bowl inside a larger bowl and stand corn on the small bowl when cutting – kernels will fall into the larger bowl instead of scattering
- Prepare other ingredients
- Cut lemon into 4 wedges using a sharp knife
- Finely chop chives or green onions to yield 3 tablespoons
- Measure ¾ cup heavy cream and let it sit at room temperature
- Cut butter into 4 equal portions (1 tablespoon each)
- TIP: Room temperature cream blends better into the sauce
Cooking the Fish
- Season and dredge the fish
- Sprinkle the salt and pepper mixture evenly on both sides of each fish fillet
- Don’t dump all the seasoning on one spot; spread it out
- One by one, place each fillet in the dish with flour
- Gently press fish into flour, then flip and repeat for other side
- Pick up the fillet and gently shake off excess flour
- Place dredged fillets on a clean plate
- WARNING: Too much flour will create a gummy coating instead of a light crust
- TIP: Hold the fish by the narrower end when dredging to avoid getting your fingers coated
- Heat the pan properly
- Place your large non-stick skillet on the stove
- Turn heat to medium-high
- Allow the pan to heat for 2-3 minutes (very important step!)
- To test if pan is hot enough, sprinkle a few drops of water – they should sizzle and evaporate quickly
- Add 2 tablespoons of butter to the pan
- Tilt pan to spread butter as it melts
- Wait until butter stops foaming before adding fish
- WARNING: If butter begins to brown or smoke, your pan is too hot; remove from heat briefly
- Cook the fish – first side
- Carefully place fish fillets in the pan, presentation side down first
- Leave space between fillets – don’t crowd the pan
- If needed, cook in batches rather than overcrowding
- Let fish cook undisturbed for 3 minutes
- Resist the urge to move, poke, or check the fish
- You’ll know it’s ready to flip when the edges begin to look opaque and golden
- TIP: Set a timer for exactly 3 minutes to avoid checking too early
- WARNING: Moving the fish too early will tear the delicate flesh
- Flip and finish cooking the fish
- After 3 minutes, slide a fish spatula completely under one fillet
- In one confident, smooth motion, quickly flip the fish
- Repeat with remaining fillets
- Cook for an additional 2-3 minutes on second side
- Fish is done when it flakes easily with a fork and turns opaque
- For thicker fillets (over 1 inch), add 1-2 minutes per side
- TIP: If unsure, use a fork to gently pull at the thickest part – it should flake without resistance
- WARNING: Overcooked fish becomes dry and tough
- Remove and rest the fish
- Once cooked, transfer fish to a clean, warm plate
- If your oven has a “warm” setting (around 170°F), you can place the plate there
- Otherwise, loosely cover plate with aluminum foil to keep warm
- Let fish rest for 5 minutes while you make the sauce
- TIP: Resting allows the juices to redistribute throughout the fish
Making the Sweet Corn Sauce
- Blend the corn mixture
- Place 1½ cups of corn kernels in your blender or food processor
- Add ¼ cup of the heavy cream
- Pulse 8-10 times, then blend on low for 15-20 seconds
- The mixture should be mostly smooth but with some texture remaining
- Stop and scrape down sides with a rubber spatula if needed
- TIP: Over-blending will make the sauce too smooth – some texture is desirable
- WARNING: Be careful when blending hot ingredients – start on low speed
- Prepare the skillet for sauce
- Using the same skillet that cooked the fish (do not wash it)
- Lower heat to medium
- Add remaining 2 tablespoons butter
- Let butter melt completely
- TIP: Those brown bits from cooking the fish add flavor to your sauce
- Start the corn sauce
- Add the reserved ½ cup whole corn kernels to the melted butter
- Stir with a wooden spoon for exactly 1 minute
- The kernels should sizzle gently but not brown
- Pour in the blended corn mixture
- Stir to combine everything
- TIP: Keep stirring to prevent the sauce from sticking to the bottom of the pan
- Finish the sauce
- Add remaining ½ teaspoon salt and ¼ teaspoon pepper
- Pour in the remaining ½ cup heavy cream
- Stir continuously while bringing to a gentle simmer
- Reduce heat to medium-low
- Let sauce simmer for 2-3 minutes until slightly thickened
- It should coat the back of a spoon but still be pourable
- If sauce is too thick, add 1-2 tablespoons water or chicken broth
- If too thin, simmer 1-2 minutes longer
- TIP: To test thickness, dip a spoon in the sauce and run your finger through it – the line should hold briefly
- WARNING: Don’t boil the sauce or the cream may separate
Plating and Serving
- Plate the dish
- Warm 4 serving plates slightly if possible (30 seconds in microwave or rinse with hot water and dry)
- Spoon about ¼ cup of corn sauce onto the center of each plate
- Use the back of the spoon to spread sauce in a circle
- Carefully place one fish fillet on top of sauce on each plate
- TIP: Warmed plates help keep the food hot longer
- Garnish and final touches
- Spoon a little more sauce over each fish fillet
- Sprinkle each serving with chopped chives or green onions
- Place a lemon wedge on the side of each plate
- Serve immediately
- Instruct diners to squeeze fresh lemon over fish just before eating
- TIP: The acidity of the lemon brightens all the flavors and cuts through the richness of the sauce
Troubleshooting
| Problem | Solution |
|---|---|
| Fish sticks to pan | Make sure pan is fully heated before adding fish. The fish will release naturally when it’s ready to flip. |
| Sauce is too thick | Add 1-2 tablespoons water or chicken broth and whisk until smooth. |
| Sauce is too thin | Simmer a bit longer to reduce. If still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water, then stir into sauce. |
| Fish is falling apart | Likely overcooked. Next time, reduce cooking time by 1 minute per side. |
| Bland flavor | Add more salt and pepper in small increments. A squeeze of lemon juice can instantly brighten flavors. |
| Sauce is separating or curdling | Heat was too high. Lower heat immediately and whisk vigorously to recombine. |
| Fish is raw in center | Return to pan and cook on low heat for 1-2 minutes more. Check with fork to ensure it flakes easily. |
Variations and Substitutions
Make It Spicy
Add ¼ teaspoon cayenne pepper or 1 diced jalapeño (seeds removed) to the corn sauce.
Herb Variations
Try these herbs instead of chives:
- Fresh dill (2 tablespoons, chopped)
- Tarragon (1 tablespoon, chopped – it’s stronger)
- Basil (2 tablespoons, thinly sliced)
- Parsley (3 tablespoons, chopped)
Dairy-Free Version
Replace butter with olive oil and heavy cream with full-fat coconut milk (the kind in cans, not cartons).
Add Vegetables
Add 1 cup of baby spinach or 2 tablespoons of diced red bell pepper to the sauce for extra color and nutrition.
Storage and Reheating
Refrigerator Storage
- Store fish and sauce separately in airtight containers
- Place in refrigerator within 1 hour of cooking
- Keep refrigerated for up to 2 days
- NOTE: Fish quality degrades quickly, so best eaten fresh
Freezing
- The sauce freezes well for up to 3 months in airtight containers
- Label with date and contents
- Fish is not recommended for freezing after cooking as texture will become mushy
Reheating
- For the sauce: Warm in a small saucepan over low heat, stirring occasionally
- For fish: Preheat oven to 275°F
- Place fish on a baking sheet lined with parchment paper
- Cover loosely with foil
- Heat for 10-15 minutes until just warmed through
- WARNING: Avoid microwave reheating as it can make fish rubbery and smelly
- TIP: Add a tablespoon of water to the sauce when reheating to restore creaminess
Safety Tips
- Fish should reach an internal temperature of 145°F
- If fish has a strong ammonia smell, it’s not fresh – don’t use it
- Always purchase fish from reputable sources
- Keep raw fish separate from other ingredients
- Wash hands with soap for 20 seconds after handling raw fish
- Sanitize cutting boards and counters that contacted raw fish
- Don’t leave cooked fish at room temperature for more than 1 hour
- TIP: A food thermometer is the most reliable way to check doneness
Final Thoughts
This Fish Fillet in Sweet Corn Sauce brings restaurant-quality flavor with minimal effort. The sweet corn sauce provides a perfect complement to the mild fish, making this an excellent choice for both seafood lovers and those just beginning to enjoy fish dishes.
The gentle cooking method ensures tender, flaky fish every time, while the creamy corn sauce adds a touch of sweetness that balances the dish perfectly.
Try it once, and it might become your new go-to fish recipe!
