One-Pan Fish With Bacon and Sweet Corn Recipe (2024)

By Yewande Komolafe

One-Pan Fish With Bacon and Sweet Corn Recipe (1)

Total Time
35 minutes
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The delightful textures of this dish’s three main components — crisp bacon, tender fish and plump corn kernels — make for a lovely summer dinner. Tilapia, trout, bass or any other flaky yet firm white fish will work well. Naturally smoked bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. When fresh corn isn’t in season, frozen corn can be used, but will require a minute or two more in the skillet. A squeeze of fresh lemon juice rounds out the dish with its acidity.

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Yield:4 servings

  • 4(6-ounce) fish fillets, such as tilapia, snapper, trout or striped bass, skin on or off
  • Kosher salt
  • ½cup chopped flat-leaf parsley leaves and tender stems
  • ½teaspoon red-pepper flakes
  • 2garlic cloves, finely grated
  • 1tablespoon chopped thyme leaves (from 5 to 6 sprigs)
  • 1lemon
  • 4tablespoons extra-virgin olive oil
  • 4bacon slices, chopped
  • 2small shallots, finely chopped
  • 2cups fresh corn kernels (from 2 ears of corn)

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

522 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 37 grams protein; 761 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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One-Pan Fish With Bacon and Sweet Corn Recipe (2)


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  1. Step


    Lightly season both sides of the fish fillets with salt. In a large bowl, combine ¼ cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.

  2. Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

  3. Step


    Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.

  4. Step


    Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining ¼ cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.



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Cooking Notes

mario brenes

If the fish has skin, cook skinless side first. Easier to turn over to cook other side.


The instructions do seem to suggest flipping, but I find that doing so almost invariably results in a messier presentation. I've had excellent success simply cooking fillets skin-side down, covered with a heavy lid, for a few extra minutes; the bottom obtains a nice sear, and the top remains tender and pretty.


Interesting discussion. When I cook skin-on fish (which is most of the time, since my fish of choice is steelhead trout from Costco), i start it in the skillet on low, skin-side down, and cook until the skin begins to crisp. I then flip to the already-seasoned skinless side down, cook until it begins to brown, peel the skin off and season the top side, and then put the formerly-skin-side back down long enough to brown and firm up: a bit of crust on both sides and our pup gets the crisp skin.


But it says 2-3 minutes per side...unless your fish are extraordinarily fresh, you're probably going to have to flip them yourself. :-)


You do realize that YOU don't have to eat it with bacon if you don't want to, right? And that someone following a vegan diet likely won't be eating fish?


Exactly right and this is a general rule for pan frying any skin on fish. Another fish frying 'tip' - lightly score the skin side before placing the fish in the pan. This will keep your fillet from 'curling' of 'bowing in the center' when you fry the skin side. Also, by searing the flesh side first, you infuse the flesh itself, and get some tasty crisping and coloring as well.


This is delicious. Added chopped tomatoes to the corn for flavor and color.


There are so many other recipes on this site without the ingredients you don't like - why not make those instead of complaining about this one? Bacon certainly hasn't ruined this dish for me!!


And you don't have to choose tilapia.


I made this for dinner tonight and it was delicious. Everyone enjoyed it. I did flip the fish. I cooked it all in a well seasoned cast iron skillet.

Thomas K

When the oil is shimmering, lay the fish into the pan skin side down, with the short edge of the fish piece closest to you going down first (to prevent being splashed by the hot oil).When the edges of the fish begin to brown, reduce the heat to medium and cook until the fish has become opaque about ⅓ of the way up the sides, 3 to 4 minutes. Use a plating spoon to continuously baste the salmon with the hot oil to help cook it through, about 2 minutes.Flip once to "kiss" the other side, 30secs

Teresa M

Prepared as directed, using skin-off steelhead fillets. Excellent; a very nice combination, and really easy.


Smoked paprika is another way to get a smoked taste without meat. When I was vegetarian I used it in all my southern-style vegetables that called for fatback, lard, ham hocks, etc.

Prakash Nadkarni

The skin of trout (which belong to the same family as salmon) is rich in omega-3 fatty acids and, if you scrape and wash off any residual scales before cooking, possibly the best part of the fish after crisping (as your pup knows).


This was delicious with cod. I was in a hurry so used frozen corn and it was fine. I followed pretty much to the letter with an addition of some Trader Joe’s elote seasoning in the corn. Cast iron skillet created a nice crust.

orange chair

I tried this recipe with frozen salmon….it was terrible. Either the salmon had actually gone bad or the salmon doesn’t pair well.


Extra bacon and lemon squeeze after spooning sauce on fish


Made with mushrooms instead of the corn. Much better.


Made with swordfish. It turned out well and was very pretty. Wanted to see how I could cook it for a dinner group of 10, so I cooked the bacon, marinated the fish (did not salt), and prepared the corn early in the day. Removed bacon fat except one tablespoon. Next time will use less shallot (overwhelmed the fish) and add a tablespoon or two of sweet butter to the corn/bacon mixture before serving. Very good dish and I think it will be manageable for a group.


All this discussion of flipping the fish doesn’t touch on the wonderful tastes and textures of this dish. I didn’t flip it but put a heavy lid on it so as not to brown the herbs in the marinade too much. The skin got crisp and the flesh was cooked through. Raves all around for this one.

Kirsten in MD

When I went to buy fish, swordfish was on sale and that worked too. I added sungold tomatoes for color and sweetness, and topped with basil. Next time I'd drain off some of the bacon fat so that there's 50-50 bacon fat and olive oil


Loved this one. Second time we made it, we turned it into a fish burrito and added greens, avocado and spicy mayo.


Don’t worry, just follow her directions. Excellent!


Halved and made with frozen halibut - can't go wrong. Simple'n elegant.


Made this twice already. My boyfriend says it’s the best thing I’ve cooked yet 😅


Loved this recipe, I added some ripped up collard greens in the last step with a little extra lemon to cut the bitterness. Highly recommend.

Dee K

Made with petrale sole and threw some halved cherry tomatoes in during the last step - this recipe was DELICIOUS! Instantly going into the permanent rotation.


This was easy and tasty! We don’t like parsley so we used dill and it worked out really well. There were only two of us so I used less fish but kept the rest of the quantities the same, which was a good call because the corn was excellent. Definitely going into rotation!

T. Dobbs

Delicious dinner with an economical fish. A little tedious but worth it in my opinion.

John M

I thought this was delicious when made with silver cod fillets. However, IMHO there was too much fat in it, at the end. Next time I will remove the bacon drippings or reduce the olive oil.

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One-Pan Fish With Bacon and Sweet Corn Recipe (2024)
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