In a large skillet, heat 3 tablespoons of the olive oil over a medium flame. Add the onions and sauté until they begin to brown, about 10 minutes. Add 2 tablespoons of the butter, reduce the flame to low, and continue to cook until the onions are soft and golden brown; this can take up to 1 hour. Season with 1/2 teaspoon salt and set aside in a large bowl with the roasted peppers.

Preheat the oven to 200°F.

In the same skillet, heat 2 tablespoons of the olive oil and 1 tablespoon of the butter over a high flame. When the oil begins to smoke, add the corn kernels, and toss in the hot oil for 3 minutes. Taste the corn to check for doneness; depending on the variety (how tender the kernels are to begin with), more cooking time may be needed. Add the corn to the caramelized onions and roasted red peppers and toss well to combine. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Return the mixture to the skillet.

Heat a large nonstick or cast-iron pan over a medium-high flame. Season the black bass fillets with 1/4 teaspoon salt and a few grindings of pepper on both sides. Add the remaining 3 tablespoons of oil to the pan, and when it begins to smoke, add 3 of the fillets. Cook for 4 minutes on the first side, turn, and cook the second side for 3 minutes, until the fish is white and just beginning to flake. Hold the finished fillets in the oven while the remaining fish are cooked.

Warm the corn and caramelized onions over a low flame. Just before serving add the chopped cilantro and toss to combine.

To serve, lay each fillet over several spoonfuls of the warm corn and pepper mixture.

– The Balthazar Cookbook