One-Pan Chimichurri Garlic Butter Seabass with Charred Corn Tips, FAQ & printable recipe

Tips for success

For the crispiest skin, pat the fish thoroughly dry before scoring and seasoning. Any moisture on the skin will cause it to steam rather than crisp.

Also, let the fish come to room temperature for about 15 minutes before cooking to ensure even cooking.

When making the chimichurri, chop the herbs by hand for the best texture—a food processor can turn them into a paste.

Taste and adjust the seasoning: you might want more vinegar or salt. The chimichurri can be made a few hours ahead, but add the vinegar just before serving to keep the herbs bright.

Variations

• Lemon-Herb Chimichurri: Add the zest and juice of one lemon to the chimichurri along with a teaspoon of Dijon mustard. This brightens the sauce and adds a tangy kick that pairs beautifully with the buttery fish.
• Spicy Mango Salsa: Replace the chimichurri with a fresh mango salsa made with diced mango, red onion, jalapeño, cilantro, and lime juice. The sweetness of the mango complements the charred corn and adds a tropical twist.
• Smoked Paprika Butter: Add 1 teaspoon of smoked paprika to the garlic butter when searing the fish. This gives the butter a smoky depth that enhances the charred corn and adds a warm, earthy flavor.
• Grilled Corn Variation: Instead of charring the corn in the skillet, grill the corn on a grill pan or outdoor grill until charred, then cut the kernels off. This adds a deeper smoky flavor and is perfect for summer.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain the flaky texture.

Freezer

Freezing is not recommended as the fish and corn may become mushy upon thawing. The chimichurri can be frozen in ice cube trays for up to 1 month.

Reheat

Reheat in a skillet over medium-low heat for 2-3 minutes per side, or in a 300°F (150°C) oven for 5-7 minutes.

Store any leftover seabass and corn in an airtight container in the refrigerator for up to 2 days. The chimichurri can be stored separately in a jar for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking the fish.

The chimichurri can be made up to 1 day ahead and kept refrigerated. Bring it to room temperature before serving.

The corn can be cut from the cob and stored in the refrigerator for up to 2 days. Score the fish and season just before cooking for the best texture.

Serving ideas

Serve the seabass directly from the skillet, spooning the chimichurri over each fillet and scattering the charred corn and melted manchego on top.

A side of crusty bread or a simple green salad completes the meal. The bright, herby chimichurri cuts through the richness of the butter and cheese.

This dish pairs well with a crisp white wine like Sauvignon Blanc or a light, unoaked Chardonnay. For a non-alcoholic option, sparkling water with lime is refreshing. The leftovers can be flaked and used in tacos or over greens the next day.

Frequently asked questions

Recipe card

One-Pan Chimichurri Garlic Butter Seabass with Charred Corn

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1/2 cup fresh parsley leaves, finely chopped
• 1/2 cup fresh cilantro leaves, finely chopped
• 3 cloves garlic, minced
• 1 red chili, finely chopped
• 1/4 cup extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp kosher salt
• 4 seabass fillets, skin-on
• 4 oz aged manchego cheese, grated
• 2 ears sweet corn, kernels cut from cob
• 4 tbsp unsalted butter
• 3 cloves garlic, thinly sliced
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: fish, milk, sulfites

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

18 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.