Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn

• 2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.)
• 1 small red onion, peeled, halved lengthwise and slivered
• 5 tablespoons 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
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons butter, at room temperature
• 4 striped bass fillets (6 ounces each)
• Salt and pepper, to taste
• 1 lemon half, to squeeze for juice

1. 1.
2. Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl.
3. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper, and 4 tablespoons oil.
4. Set side.
5. 2.
6. Rub butter on the skin side of the fish; season both sides with salt and pepper.
7. Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat.
8. Cook fish, skin-side down, until golden brown, about 6 minutes.
9. Turn carefully; cook 3 to 4 minutes more.
10. 3.
11. Spoon tomato mixture onto 4 plates; top with a fillet.
12. Drizzle with lemon juice; garnish with remaining parsley and serve.

tomatoes, red onion, flatleaf parsley, kernels, fresh basil, curly zest, lemon juice, freshly ground black pepper, extravirgin olive oil, butter, bass, salt, lemon half

Taken from www.epicurious.com/recipes/food/views/andrew-engles-montauk-wild-striped-bass-with-tomatoes-and-roasted-corn-106270 (may not work)