One-Pan Fish With Bacon and Sweet Corn

One-Pan Fish With Bacon and Sweet Corn

4 servings
The delightful textures of this dish’s three main components — crisp bacon, tender fish and plump corn kernels — make for a lovely summer dinner. Tilapia, trout, bass or any other flaky yet firm white fish will work well. Naturally smoked bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. When fresh corn isn’t in season, frozen corn can be used, but will require a minute or two more in the skillet. A squeeze of fresh lemon juice rounds out the dish with its acidity.

Ingredients

  • fish fillets

    such as tilapia, snapper, trout or striped bass, skin on or off

    4
  • kosher salt
  • chopped flat-leaf parsley leaves and tender stems
    ½ c
  • red-pepper flakes
    ½ tsp
  • garlic cloves

    finely grated

    2
  • chopped thyme leaves

    from 5 to 6 sprigs

    1 tbsp
  • lemon
    1
  • extra-virgin olive oil
    4 tbsp
  • bacon slices

    chopped

    4
  • shallots

    finely chopped

    2 small
  • fresh corn kernels

    from 2 ears of corn

    2 c

Directions

  1. 1

    Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.

  2. 2

    Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

  3. 3

    Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.

  4. 4

    Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.

One-Pan Fish With Bacon and Sweet Corn

One-Pan Fish With Bacon and Sweet Corn

35 min4 servings504 cal

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About this Recipe

Craving a flavorful, easy weeknight dinner that tastes like summer? This One-Pan Fish With Bacon and Sweet Corn recipe delivers a delightful main course perfect for any occasion, including Kwanzaa, bringing a touch of outdoor grilling flavor right to your kitchen.

Why This Recipe Works

This recipe shines through its brilliant combination of textures and flavors, all in a single pan. The crispy, naturally smoked bacon imparts a deep, savory foundation reminiscent of campfire cooking, perfectly complementing the tender, flaky fish. Plump, sweet corn kernels add a burst of freshness, while fresh lemon juice provides a crucial bright acidity that perfectly balances the richness of the bacon and the delicate flavor of the fish. It’s a testament to how simple ingredients can create a truly memorable meal.

What to Expect

Prepare for a harmonious blend of savory, smoky, and sweet notes in every bite. The fish, whether it's tilapia, snapper, trout, or striped bass, will be incredibly tender and moist, flaking apart beautifully. You'll experience the satisfying crunch of crisp bacon alongside the juicy pop of sweet corn kernels, all tied together with aromatic fresh parsley, thyme, grated garlic, and a hint of red-pepper flakes for a subtle warmth. This dish offers a lovely summer dinner experience that feels both comforting and light, an ideal main course for a relaxed evening.

Customization & Variations

Feel free to experiment with your choice of fish; any flaky yet firm white fish will work wonderfully. If fresh corn isn't in season, don't hesitate to use frozen corn kernels, though they might require a minute or two extra to cook through. For a different herb profile, you could swap some of the parsley or thyme for fresh dill or chives, depending on your preference. A little extra red-pepper flakes will add more heat if you enjoy a spicier kick.

Serving & Context

This one-pan wonder is perfect as a standalone weeknight dinner or a special summer gathering. Serve it warm straight from the pan to enjoy the delightful textures and aromas. Its vibrant flavors also make it a fitting dish for celebrations like Kwanzaa, bringing people together around a delicious, easy-to-prepare meal.

Frequently Asked Questions