You can use any flaky white fish you like in this recipe as it's just a simple sear. Using creamed corn will add a nice sweetness to the potatoes without being overly rich.
Skill Level: Easy
Time to Make: 30 minutes
1 pound flaky white fish cut into 4 filets (striped bass, halibut, cod, or even tilapia)
2 tablespoons olive oil
1 pound gold fingerling potatoes
2 tablespoons butter
2-3 hot peppers, such as serrano or jalapeño
4 cloves garlic
2 tablespoons chives
8 ounces canned cream style corn
1/3 cup heavy cream
Salt and pepper to taste
Fresh greens (such as watercress or arugula), optional, for serving
Prep Ingredients: Cut potatoes in half lengthwise and place in a pot with cold water and add salt. Bring to a boil and cook for 10-15 minutes or until the potatoes are fork tender. Mince the peppers and garlic. Mince the chives. Pat the fish dry and season with salt and pepper. Chill uncovered in the fridge while you prepare the rest of the meal.
Finish the Potatoes: When the potatoes are fork tender, drain and carefully wipe out the pot. Return the pot to the stove and add the butter over medium high. Once melted and frothy, add the minced pepper, garlic, and half the chives. Cook for 2-3 minutes, stirring frequently, until fragrant. Add the creamed corn and heavy cream and stir to combine. Taste and season with salt and pepper. Gently stir in the potatoes and coat with the sauce. Reduce heat to a very low simmer as you start the fish.
Cook the Fish: Heat the oil in a skillet over medium high until very hot. Add the fish, flesh side down, and cook for 3-4 minutes or until very brown. Flip and cook an additional 3-4 minutes until the skin is very crispy and the fish is cooked through.
To Serve: Divide the potatoes between plates and arrange greens on one side. Gently place the fish on top of the greens and serve. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!