Pan-fried cod with cilantro and a side of creamed corn

Ingredients:

• Fish
• 4 Pacific cod fillets, weighing 170g each.
• 1 - 2 tbsp. l. olive oil
• 30 g unsalted butter

Creamed corn

• 3 ears of fresh corn, husked, cut off kernels and scrape the cob with the blunt side of a knife to squeeze out the milk
• 2 tablespoons unsalted butter
• 2 cloves garlic, grated
• 2 cups heavy cream

Vinaigrette dressing with cilantro

• 2 cups fresh cilantro leaves, finely chopped
• 1 clove of garlic, grated
• Zest and juice of 1 lemon
• 1/4 cup extra-virgin olive oil

Preparation:

1. Vinaigrette dressing with cilantro:
   
   In a small bowl, combine the cilantro, garlic, lemon zest and juice, and season with salt and pepper to taste. Slowly pour in the olive oil, whisking constantly to emulsify. Taste the dressing, adjust salt and pepper as needed, and set aside.
2. Fish:
   
   In a medium nonstick skillet, heat the olive oil over medium-high heat. Season the cod with salt and black pepper. Once the pan is hot, sear the fish for 3-4 minutes on one side. Add the butter to the pan and let it melt. Once the butter has melted, flip the cod and sear the other side for another 3-4 minutes, or until cooked through.
3. Place a spoonful of creamed corn on a plate. Place a piece of fish on top of the corn and drizzle with the cilantro vinaigrette.
   
   Creamed corn:
   
   In a large skillet over medium heat, melt the butter. Add the corn kernels, cornstarch, and garlic to the skillet. Season with salt and pepper to taste and cook for 5 minutes. Add the cream, bring the mixture to a simmer, and cook until reduced by half, 5-7 minutes. Once the cream has thickened, remove the skillet from the heat. Carefully transfer half the mixture to a food processor or blender and blend until smooth. Add the ground corn back to the skillet and return to the heat to warm through. Season with salt and pepper to taste.
   
   

   Blending

   
   To blend hot liquid, remove it from the heat and let it cool for at least 5 minutes. Pour the liquid into a blender or food processor, filling the bowl no more than halfway. If using a blender, leave the lid slightly ajar. This will prevent a vacuum from forming and causing an explosion. Cover the slightly ajar lid with a towel, pulse a few times, and then pulse continuously at high speed until smooth.