Wild Striped Bass with Tomatoes and Roasted Corn

ingredients

• 2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.)
• 1 small red onion, peeled, halved lengthwise and slivered
• 1/3 cup coarsely chopped flat-leaf parsley
• Kernels from 3 ears of grilled or broiled corn
• 3 tablespoons coarsely chopped fresh basil leaves
• Long curly zest of 1 lemon
• 2 1/2 tablespoons fresh lemon juice
• Freshly ground black pepper, to taste
• 1/3 cup extra-virgin olive oil
• 3 tablespoons butter, at room temperature
  4 tablespoons whipped butter
  3 tablespoons hydrogenated fat
  3 tablespoons margarine
  2 1/4 tablespoons olive oil
• 4 striped bass fillets (3/4 cup each)
• Salt and pepper, to taste
• 1 lemon half, to squeeze for juice

directions

Cut tomatoes into different shapes (thin wedges, halves, dice), place in a bowl. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper, and 1/4 cup oil. Set aside.

Rub butter on the skin side of the fish, season both sides with salt and pepper. Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat. Cook fish, skin-side down, until golden brown, about 6 minutes. Turn carefully, cook 4 minutes more.

Spoon tomato mixture onto 4 plates, top with a fillet. Drizzle with lemon juice, garnish with remaining parsley and serve.