One-Pan Chimichurri Garlic Butter Seabass with Charred Corn Step-by-step instructions

Before you start

Before starting, chop the parsley, cilantro, garlic, and red chili for the chimichurri. Grate the manchego and set aside. Cut the corn kernels from the cobs.

Pat the seabass dry and score the skin. Have all ingredients within reach, as the cooking moves quickly once the skillet is hot.

Instructions

Prep and Chimichurri

1. 1Prepare the Chimichurri and Cheese
   In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red chili, olive oil, red wine vinegar, and salt. Stir well and set aside. Grate the aged manchego cheese on a box grater into a fresh pile and reserve for later.
   Look for The chimichurri is vibrant green and fragrant; the cheese is finely grated and fluffy.
   Tip Chop the herbs finely but not to a paste—they should retain texture. For the cheese, grate just before using for best melt.
2. 2Score the Seabass Fillets
   Pat the seabass fillets dry with paper towels. Using a sharp knife, score the skin side in a crosshatch pattern, being careful not to cut through the flesh. Season both sides generously with kosher salt and freshly ground black pepper.
   Look for The skin is dry and the cuts are shallow, about 1/8 inch deep.
   Tip Scoring helps the skin crisp evenly and prevents curling. Let the fish sit at room temperature for up to 30 minutes before cooking.

At the end of this phase, the chimichurri is a vibrant green with visible chopped herbs and a balanced tang from the vinegar. The manchego is finely grated and ready. The seabass is scored and seasoned, waiting to hit the hot pan.

Sear and Char

3. 3Sear the Seabass in Garlic Butter
   Place a large cast iron skillet over medium-high heat. Add the butter and sliced garlic, letting the butter foam. When the butter is foaming, lay the seabass fillets skin-side down in the skillet. Cook without moving for 3-4 minutes, until the skin is golden brown and crispy. Carefully flip and cook the flesh side for 2-3 minutes, until the fish is opaque and flakes easily. Transfer the fish to a plate and keep warm.
   Look for The skin is deep golden and crispy; the flesh turns from translucent to opaque.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not overcrowd the pan—cook in batches if necessary. The butter should sizzle but not burn; adjust heat as needed.
4. 4Char the Corn in the Same Skillet
   Add the corn kernels to the same skillet, still over medium-high heat. Cook, stirring occasionally, for 3-4 minutes, until the corn is charred in spots and tender. Season with a pinch of salt. The corn will absorb the garlic butter left in the pan.
   Look for The corn kernels are blistered and golden brown, with a sweet, nutty aroma.
   Tip Let the corn sit without stirring too often to get good char. If the pan looks dry, add a small knob of butter.

The seabass skin is golden and crispy, and the flesh is just cooked through. The corn is charred and tender, coated in garlic butter. The kitchen smells of toasted butter and garlic. The fish should flake easily but remain moist.

Finish and Serve

5. 5Assemble the Skillet
   Return the seabass fillets to the skillet, nestling them among the charred corn. Spoon the chimichurri generously over the fish and corn. Sprinkle the grated manchego cheese over the top. Serve immediately, lifting a glistening butter-basted piece onto each plate.
   Look for The chimichurri is bright green, the cheese is melting over the fish, and the corn is charred and glistening.
   Tip The manchego will melt slightly from the heat of the fish and corn. Serve right away for the best texture.

The chimichurri is spooned over the fish, and the manchego is melting into the warm crevices.

The corn is scattered around, and everything glistens with butter. This is the moment to serve, while the fish is hot and the herbs are fresh.

Common mistakes

Avoid overcrowding the skillet, which lowers the temperature and steams the fish instead of searing it. Do not move the fish too early; let the skin crisp before flipping.

Be careful not to burn the garlic butter—if it starts to brown too quickly, reduce the heat. Also, do not skip scoring the skin, as it helps the fish cook evenly and stay flat.

How to tell it’s done

The seabass is done when the flesh is opaque and flakes easily with a fork, and the internal temperature reaches 145°F (63°C) in the thickest part.

The skin should be deep golden and crispy. The corn should be tender with charred spots. The chimichurri should be bright green and fragrant.

• Fish: 145°F (63°C) in the thickest part