Chimichurri Sea Bass with Garlic Butter and Charred Corn

This chimichurri sea bass with garlic butter and charred corn is a one-skillet dinner that brings bright, herby flavors to a golden, flaky fish.

The emerald chimichurri cuts through the richness of the butter, while the charred corn adds sweetness and texture. Ready in about 30 minutes, it feels like a restaurant-quality meal but comes together on a weeknight.

A vibrant chimichurri made with parsley, cilantro, garlic, and red chili is the perfect partner for rich, buttery sea bass. The fish is seared until the skin is crackling, then basted with a foaming garlic butter that keeps every bite moist and glossy.

Charred corn and a shower of aged manchego complete the dish, adding color and a nutty, salty finish. This recipe is all about big flavor with minimal fuss — a single skillet does the work.

Ingredients

Why this recipe works

The combination of a hot cast iron skillet and skin-on fillets is the key to achieving that coveted crisp skin.

Scoring the skin allows moisture to escape and helps it render evenly, so it turns deeply golden and shatteringly crisp without curling. Searing at high heat also locks in the fish's natural juices, keeping the flesh moist and flaky.

The chimichurri acts as a lively counterpoint to the richness of the butter-basted fish. Fresh herbs, bright vinegar, and a touch of chili cut through the fat, while the charred corn adds a hint of sweetness and smoke.

The aged manchego melts into the warm fish, adding a nutty, savory depth that ties everything together.

Notes and substitutions

Look for thick, skin-on sea bass fillets — they hold up better to high-heat searing and stay moist. If sea bass is unavailable, branzino, snapper, or striped bass are excellent substitutes. The chimichurri can be made up to a day ahead and kept in the refrigerator; bring it to room temperature before using.

A cast iron skillet is ideal for getting a good sear, but any heavy-bottomed pan will work. Use a fish spatula to flip the fillets gently. The manchego should be a firm, aged block — grate it yourself for the best melt. If you prefer less heat, remove the seeds from the red chili or use a mild chili.

• sea bass: Any firm white fish fillet with skin, such as branzino, snapper, or striped bass, works well.
• manchego: Use a well-aged pecorino or Parmesan for a similar nutty, salty bite.
• fresh corn: Frozen corn kernels (thawed and patted dry) char nicely; canned corn can be used but drain it well.
• red chili: Substitute 1/2 teaspoon red pepper flakes for a similar mild heat.

Equipment

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