Turbot with Corn Milk and Zucchini Gremolata

Ingredients

• Corn Milk

  • 1 shallot, thinly sliced
  • 1 tbsp (15 ml) olive oil
  • ½ cup (75 g) fresh or frozen corn kernels, thawed (about ½ ear of corn)
  • 1 cup (250 ml) milk

• Zucchini Gremolata

  • 1 small zucchini, cut into small dice
  • 1 celery stalk, cut into small dice
  • 1 tbsp dill, finely chopped
  • 1 tbsp parsley, finely chopped
  • ½ lemon, zest and juice
  • 1 tbsp (15 ml) olive oil
  • 2 tsp (10 ml) honey

• Turbot and Vegetables

  • 2 small zucchini, sliced into thin rounds
  • 1 cup (150 g) fresh or frozen corn kernels, thawed (about 1 ear of corn)
  • 2 tbsp (30 ml) olive oil
  • 1 ½ lb (675 g) turbot fillets