- 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
- 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 4 tablespoons oil. Set side.
- 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 3 to 4 minutes more.
- Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.