Chimichurri Sea Bass with Garlic Butter and Charred Corn Tips, FAQ & printable recipe

Tips for success

For the crispiest skin, use a heavy skillet and preheat it well before adding the fish. Press gently on the fillet with a spatula for the first 30 seconds to ensure even contact.

Resist the urge to flip too early — the skin will release when it's properly seared. If the fish sticks, give it another 30 seconds.

When making the chimichurri, chop the herbs by hand for a rustic texture, or pulse them in a food processor if you prefer a smoother sauce.

Let the chimichurri sit for at least 10 minutes before serving so the flavors meld. For a spicier kick, leave the chili seeds in, or remove them for a milder version.

Variations

• Grilled Version: Instead of searing in a skillet, grill the sea bass over medium-high heat for 3-4 minutes per side. Char the corn directly on the grill grates. Finish with the same garlic butter and chimichurri.
• Spicy Chimichurri: Add an extra red chili or a teaspoon of red pepper flakes to the chimichurri for more heat. You can also stir in a pinch of smoked paprika for a smoky depth.
• Citrus Chimichurri: Replace the red wine vinegar with fresh lime juice and add a teaspoon of lime zest to the chimichurri. This brightens the sauce and pairs beautifully with the butter.
• Herb Variation: Substitute the cilantro with fresh oregano or mint for a different herb profile. Or use a mix of parsley and dill for a more delicate flavor.

Storage and make-ahead

Fridge

Store leftover sea bass and corn in an airtight container in the refrigerator for up to 2 days. The chimichurri can be kept separately for up to 3 days.

Freezer

Freezing the cooked fish is not recommended, as it can become dry and lose its texture. The chimichurri can be frozen in an ice cube tray for up to 1 month.

Reheat

To reheat, gently warm the fish in a skillet over low heat with a splash of water or broth to avoid drying it out.

Leftover chimichurri sea bass can be stored in an airtight container in the refrigerator for up to 2 days. The fish is best enjoyed fresh, but leftovers can be flaked and used in salads or tacos. Keep the chimichurri and fish separate if possible to maintain texture.

The chimichurri can be made up to 1 day ahead and refrigerated. Let it come to room temperature before serving. The corn can be charred in advance and reheated gently in the skillet. The fish is best cooked fresh to ensure crisp skin and moist flesh.

Serving ideas

Serve the sea bass immediately after cooking, with the charred corn spooned over or alongside.

The chimichurri should be spooned generously over the top, and the melted manchego adds a final savory note. A wedge of lemon on the side is a nice touch, though not shown in the video.

This dish pairs well with a simple green salad or crusty bread to soak up the garlic butter and chimichurri. For a more substantial meal, serve it over rice or quinoa.

The bright, herbaceous flavors also work beautifully with a crisp white wine, such as Sauvignon Blanc or Albariño.

Frequently asked questions

Recipe card

Chimichurri Sea Bass with Garlic Butter and Charred Corn

Prep 15 minCook 15 minTotal 30 minServes 2

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
• 1/3 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp kosher salt
• 2 fillets skin-on sea bass (about 6 oz each)
• kosher salt, for seasoning, to taste
• freshly ground black pepper, to taste
• 1/2 cup aged manchego cheese, grated (about 2 oz)
• 1 cup fresh or frozen sweet corn kernels
• 4 tbsp unsalted butter, cut into pieces
• 3 cloves garlic, thinly sliced

Instructions

1. 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.
2. 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.
3. Using a box grater, grate the aged manchego cheese into a fresh pile. Set aside until ready to use.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: fish, milk, sulfites

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

18 g

Fat

45 g

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