Corn Crusted Baked White Fish
This corn crusted white fish recipe is packed with fresh herbs, sweet corn, garlic, and a little heat from a red fresno peppers. It’s a delicious way to prepare halibut, Chilean sea bass or your favorite meaty white fish.
The secret is a flavorful corn and herb butter made with fresh parsley, chives, garlic, and red fresno chili. As the fish cooks, the butter melts into the fish, creating a rich, savory topping with just the right balance of sweetness and spice.
I love recipes that take simple, whole-food ingredients and turn them into something special. This is one of those dishes that feels restaurant-worthy but is surprisingly easy to prepare at home.
Serve with seasonal roasted vegetables, a simple green salad, or steamed rice for a beautiful, balanced meal.
INGREDIENTS FOR CORN CRUSTED FISH RECIPE
This recipe combines sweet corn, fresh herbs, fresno chili, garlic, and butter to create a flavorful topping for white fish. You can use halibut, Chilean sea bass, salmon, or another firm fish.
- Halibut, Chilean sea bass or firm fish
- Sweet corn, fresh or frozen
- Red Fresno chili pepper
- Fresh flat-leaf Italian parsley
- Fresh chives
- Garlic cloves
- Butter
- Sea salt
- Black pepper
- Smoked paprika, optional
WHY USE FRESH CORN & HERBS
Sweet corn adds natural sweetness and texture to this fish recipe without the need for breadcrumbs or flour.
Fresh parsley and chives bring brightness, while garlic and serrano peppers add depth and a little heat. Blending the ingredients into a coarse mixture creates a beautiful topping that pairs perfectly with buttery white fish.
For the best flavor, use fresh seasonal corn when available. Frozen corn works well when fresh corn is out of season.
NOTES FOR MEAL PREP
This corn crusted fish recipe is a delicious option for healthy meal prep.
Store cooked fish in an airtight container in the refrigerator and enjoy within 2 days for white fish, 3 days for salmon.
Reheat gently in the oven at 300°F until warmed through to help prevent the fish from drying out.
Serve with roasted seasonal vegetables, steamed greens, rice, mashed potatoes or a simple green salad.
RECIPES TO ENJOY WITH CORN CRUSTED FISH
- Parsnip Mashed Potatoes
- Healthy Cauliflower Mashed Potatoes
- Rainbow Potato Salad with Fresh Herb
- Heirloom Tomato & Summer Corn Salad
- Citrus Green Lentils
CHEF TIPS
- Choose a firm, meaty white fish such as halibut or Chilean sea bass.
- You can use salmon for this recipe.
- Use fresh sweet corn when it’s in season for the best flavor. It does not need to be cooked. Just cut the fresh corn off the cobb, or use frozen corn.
- Adjust the red Fresno pepper depending on your spice preference. Remove the seeds for less heat.
- Use 1/2 small red pepper if no red Fresno chili is available.
- Don’t overblend the corn mixture. You want a coarse texture rather than a smooth puree.
- Add smoked paprika when seasoning the fish for extra depth of flavor.
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Corn Crusted Baked White Fish
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Ingredients
- 4–6 filets of white fish, 4-6 ounces
- 1 stick of butter
- 1–1/4 cups of corn, divided
- 1 red Fresno chili pepper, seeds removed
- 1/3 cup flat leaf parsley
- 1/2 cup chives
- 2–3 cloves of garlic
- Pinch of sea salt and pepper
- Smoked paprika for fish
Instructions
- Preheat oven to 400 degrees.
- In a small food processor, blend 1 cup of corn, pepper, parsley, chives, garlic, pinch of salt and pepper.
- Add stick of butter to a small pan and melt on low. Turn off heat and stir in mixture plus remaining 1/4 cup of corn kernels.
- Add parchment paper to a baking sheet. Place fish on parchment. Season with salt, pepper and smoked paprika. Place corn mixture evenly on top.
- Bake fish for 15-18 minutes, depending on the size of the filets.
- Serve immediately or store for meal prep. Enjoy.
Notes
If you can’t find a red Fresno chili, you can use a serano chili.
If you don’t want heat but the red color in the corn mix, use 1/2 a small red bell pepper.
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