With the familiar flavors of bacon and corn, this wholesome, all-in-one meal might just make a fish lover out of the toughest critic!
At its best, summer cooking should be light yet satisfying, keep the heat to a minimum, and include lots of shortcuts. Realistically, we want to eat well without spending too much time in the kitchen!
All-in-one skillet dinners that deliver a complete meal while limiting the cleanup are something I appreciate any time of year. Many of the one-pan meals I make in the colder months include heartier elements like ground beef, rice, and beans, but the following option focuses on light, flaky fish and an assortment of field-fresh produce.
This is a delightful dinner when fresh corn is in season, but the ease of this meal makes frozen corn a worthy stand-in during the colder months. Sometimes, I use leftover corn on the cob, sliced from the cob, and give it a quick sauté along with the green onions.
Speaking of corn on the cob, do you have a preferred way to butter it? For no mess and no waiting for the single stick of butter to be passed around the table, I highly recommend this trick. It’s kid-friendly but always a hit with adults as well.
As for the fish in the following meal, my first choice is flounder. It’s mild tasting with a hint of sweetness and a delicate, flaky texture. For those reasons and because it isn’t at all fishy tasting, flounder was one of the first fishes my sons enjoyed when they were little. That said, tilapia, cod, and any other white, flaky fish would also work well in this recipe.
If you make this recipe, please comment and give it a 5-star review if you deem worthy. Your feedback is always appreciated! 💛
Yields 4 servings.
- 2 slices bacon, chopped
- 4 flounder fillets (between 4-6 ounces each; may substitute tilapia or other mild, flaky fish of choice)
- 1/4 teaspoon each kosher salt and freshly ground pepper
- 2 1/2 cups fresh corn (about 4 ears; frozen and thawed may be substituted)
- 3 sliced green onions, white and green parts
- 1 tablespoon butter
- 1 cup grape or cherry tomatoes, halved
- Optional for serving: 4 lime wedges, chopped fresh basil or chives, salt and pepper to taste
Heat a large skillet over medium heat and cook the bacon until crisp. Remove to a paper towel-lined plate.
Sprinkle the fish with the salt and pepper. Over medium-high heat, sauté the fish fillets in the bacon drippings until just barely cooked through the center. Depending on the thickness of the fish, this will likely take 3-4 minutes for the first side and 1-2 minutes more on the second side. Remove the fish to a plate and keep warm. (The fish will continue to cook a little bit when removed from the heat.)
Add the corn and the green onions to the skillet * and sauté over medium to medium-high heat for 3 minutes or until beginning to brown, stirring occasionally. Add the butter and cook long enough for the butter to melt and be stirred into the corn mixture, about a minute. Stir in the tomatoes. **
Serve each fish fillet over one-fourth of the corn mixture, and top with one-fourth of the reserved bacon. Sprinkle with fresh basil or chives, a bit of salt and pepper, and top with a lime wedge, if desired.
- *If the pan seems dry prior to sautéing the corn, you may wish to coat with a couple teaspoons of olive oil. Depending on the type of skillet used, this may or may not be needed.
- **When tomatoes are in season and really good, I typically add them to the skillet after the corn is cooked, as stated in the recipe. If you prefer cooked tomatoes, you may sauté them for a few minutes along with the corn. Also, out-of-season grape and cherry tomatoes will be slightly less flavorful than their summertime counterparts but are often pretty good fresh produce options. Cooking just long enough to break them down slightly tends to enhance the flavor.