Chimichurri Sea Bass with Garlic Butter and Charred Corn Step-by-step instructions

Before you start

Before you start, make sure the sea bass fillets are patted very dry with paper towels — this is essential for a crispy skin. Score the skin and season the fish.

Have the chimichurri ingredients chopped and ready, and grate the manchego into a small pile. Cut the butter into pieces and slice the garlic. If using frozen corn, thaw it and pat dry so it chars rather than steams.

Instructions

Prep the Chimichurri and Fish

1. 1Make the Chimichurri
   In a small bowl, combine the chopped parsley, cilantro, minced garlic, red chili, olive oil, red wine vinegar, and kosher salt. Stir well to blend. Set aside at room temperature while preparing the fish.
   Look for The chimichurri is bright green and aromatic, with the oil and vinegar emulsified slightly.
   Tip For a smoother texture, pulse the herbs in a food processor, but hand-chopping keeps a nice rustic texture.
2. 2Score the Sea Bass
   Using a sharp knife, make shallow diagonal cuts in the skin of each sea bass fillet, about 1 inch apart. Pat the fillets dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
   Look for The skin is lightly scored but not cut through; the fillets are seasoned and dry.
   Tip Scoring helps the skin crisp evenly and allows the seasoning to penetrate.
3. 3Grate the Manchego
   Using a box grater, grate the aged manchego cheese into a fresh pile. Set aside until ready to use.
   Look for The cheese is finely grated and fluffy.
   Tip Grate the cheese just before cooking for the best melt and flavor.

The chimichurri is vibrant green and fragrant with herbs and garlic. The sea bass fillets are scored, seasoned, and ready to sear.

The manchego is finely grated into a fluffy pile. Everything is organized and within reach for a smooth cooking process.

Sear and Char

4. 4Sear the Fish
   Heat a large cast iron skillet over medium-high heat. Add the sea bass fillets skin-side down. Cook without moving until the skin is golden brown and crisp, about 3-4 minutes. Flip and cook the flesh side for 2-3 minutes until the fish is opaque and flakes easily. The internal temperature should reach 145°F (63°C). Transfer to a plate.
   Look for The skin is deeply golden and crisp, and the flesh is opaque and flakes with a fork.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Use a fish spatula to flip gently; the skin should release easily when crisp.
5. 5Char the Corn
   In the same skillet, add the corn kernels. Cook over medium-high heat, stirring occasionally, until charred in spots and heated through, about 3-4 minutes. Season with a pinch of salt.
   Look for The corn is golden-brown with charred spots and smells toasty.
   Tip Spread the corn in a single layer for better charring.
6. 6Make Garlic Butter
   Reduce the heat to medium. Add the butter and sliced garlic to the skillet. Cook, swirling occasionally, until the butter foams and the garlic is fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the butter.
   Look for The butter is foaming and the garlic is sizzling gently, releasing a nutty aroma.
   Tip Keep the heat moderate so the garlic infuses without browning too quickly.

The fish is golden-crisp on the skin side and just cooked through on the flesh side. The corn is charred in spots and smells toasty. The garlic butter is foaming and aromatic. The skillet is hot and ready for the final assembly.

Baste and Finish

7. 7Return Fish and Baste
   Return the sea bass fillets to the skillet, skin-side up. Spoon the garlic butter over the fish for about 1 minute, basting constantly. The fish should be warmed through and glossy.
   Look for The fish is glossy with butter and the garlic slices cling to the fillets.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Basting keeps the fish moist and adds rich flavor.
8. 8Finish with Chimichurri and Cheese
   Spoon the chimichurri over the fish and sprinkle with the grated manchego. Let the cheese melt slightly for 1 minute. Serve immediately with the charred corn alongside.
   Look for The chimichurri is vibrant green, the cheese is melted and golden, and the corn is charred.
   Tip For a prettier presentation, spoon some chimichurri on the plate and place the fish on top.

The fish is glossy with garlic butter, the chimichurri is spooned over in a vibrant green layer, and the manchego is melted and slightly golden. The corn is piled alongside, and the whole dish looks bright, colorful, and irresistible.

Common mistakes

One common mistake is moving the fish too soon — let it sear undisturbed until the skin naturally releases from the pan. Another is overcrowding the skillet, which lowers the temperature and prevents browning.

Be careful not to burn the garlic in the butter; keep the heat at medium and watch it closely. Also, don't skip patting the fish dry, as excess moisture steams the skin instead of crisping it.

How to tell it’s done

The sea bass 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 golden brown and crisp. The corn is ready when it has charred spots and is heated through. The butter should be foaming and the garlic fragrant but not browned.

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