Baked Alaska Rockfish with Corn and Cherry Tomato Vinaigrette by Sylva Senat

Serves 6 servings
Prep Time 0 minutes
Cook Time 0 minutes

Recipe by Executive Chef Sylva Senat

Maison 208, Philadelphia


2 pounds Alaska rockfish fillet, skin on


Corn Pudding

12 ears corn, shucked

3 Tablespoons butter

2 oz. honey

1 Lime, juiced

Salt and cayenne to taste


Tomato Vinaigrette

¾ cup red cherry tomatoes quartered

¾ cup yellow cherry tomatoes quartered

3 Tablesoons aged red wine vinegar

3 Tablespoons olive oil

3 Tablespoons shallots

6 Tablespoons Thai Basil, chiffonade

Toss all ingredients together.

6 Thai basil sprigs

Fleur de sel

Cracked black pepper


Grate corn on the large hole side of a box grater. Put into a deep pan and bake at 350'F for 25-40 minutes.  Season with butter, honey, lime juice, salt, and cayenne.

Pan sear Alaska rockfish fillet, then bake at 300'F for 6-8 minutes.  Keep crispy skin until ready to serve. Sprinkle top of fish with fleur de sel and cracked black pepper.  Spoon corn onto plate and plac erish on top.  Spoon tomatoes over the top and garnish with Thai basil sprig.