One-Pan Chimichurri Garlic Butter Seabass with Charred Corn

This one-pan chimichurri garlic butter seabass brings together crispy-skinned fish, charred sweet corn, and a bright, herby chimichurri in under 30 minutes. The garlic butter infuses the fish with rich flavor while the manchego adds a salty, nutty finish. Perfect for a weeknight dinner that feels special.

Seabass fillets are seared until the skin is shatteringly crisp, then finished with a vibrant chimichurri made from parsley, cilantro, garlic, and red chili. Sweet corn is charred in the same skillet, soaking up the garlic butter, and everything is topped with grated manchego.

This recipe is all about contrast: crispy skin, flaky fish, bright herbs, and sweet charred corn. It's a complete meal in one pan, ideal for serving directly from the skillet.

Ingredients

Why this recipe works

The method starts with scoring the seabass skin, which allows the fat to render and the skin to crisp evenly without curling.

Searing in foaming garlic butter adds a deep, nutty flavor that complements the delicate fish. The high heat of a cast iron skillet ensures a golden crust while keeping the flesh moist and flaky.

Charring the corn in the same skillet after the fish picks up the leftover butter and browned bits, adding a smoky sweetness that balances the bright, acidic chimichurri.

The manchego, grated over the hot dish, melts slightly and adds a salty, savory finish that ties everything together. This sequence maximizes flavor with minimal cleanup.

Notes and substitutions

Choose seabass fillets with the skin on and about 1 inch thick for even cooking. If unavailable, any firm white fish like halibut or cod will work. The chimichurri can be made up to a day ahead and stored in the refrigerator, but bring it to room temperature before serving.

Aged manchego is a firm Spanish sheep's milk cheese with a nutty, sharp flavor. Grate it on the large holes of a box grater.

If you can't find manchego, pecorino or a sharp aged cheddar are good substitutes. For the chimichurri, use fresh herbs—dried will not give the same vibrant color or flavor.

• seabass: Any firm white fish like halibut, cod, or snapper works well. Adjust cooking time based on thickness.
• manchego cheese: Pecorino or a sharp aged cheddar can substitute for manchego, adding a similar salty, nutty note.
• red chili: Use 1/2 teaspoon red pepper flakes if a fresh chili is not available. Adjust to taste.
• fresh parsley and cilantro: Use a combination of fresh basil and mint for a different herb profile, but keep the total amount the same.

Equipment

• Box grater
• Cast iron skillet
• Chef's knife
• Cutting board
• Mixing bowl
• Fish spatula