Chimichurri Sea Bass with Garlic Butter Corn in One Skillet Step-by-step instructions

Before you start

Gather everything before you turn on the heat, because the dish moves quickly once the butter melts. Pat the sea bass fillets dry with paper towels and season them lightly with salt and black pepper. Slice the corn kernels off the cob into a bowl, and keep them close to the stove.

Finely chop the parsley, cilantro, red chili and garlic, then combine them with the olive oil and red wine vinegar to make the chimichurri. Grate the hard cheese on the fine side of a box grater and set it aside on a small plate. Mince the garlic for the butter separately so you can add it at the right moment. Set out the dried herbs and tongs within reach of the skillet, and keep a clean plate warm for serving.

Instructions

Chimichurri and cheese ready

1. 1Make the chimichurri
   Slice the corn kernels off the cob with a chef's knife. Finely chop the parsley, cilantro, red chili and garlic, then combine them in a bowl with the olive oil, red wine vinegar, a pinch of salt and black pepper. Set the chimichurri aside.
   Look for The herbs look finely chopped and the mixture looks loose, bright green and speckled with red chili.
   Tip Chop the herbs right before serving so they keep their bright color and fresh flavor.
2. 2Grate the cheese
   Grate the hard cheese on the fine side of a box grater, into a small pile of shreds set aside for finishing. Keep it close to the stove so you can add it right after the fish is flipped.
   Look for The cheese forms a fine, fluffy pile of shreds rather than chunks.
   Tip Use a cold block of cheese, which grates more finely and does not clump.

The chimichurri is bright green and speckled with red chili, the cheese is a fine pile of shreds, and the corn kernels sit in a bowl. Nothing has started cooking yet, and the fish is still cool and dry. Check that the chimichurri is seasoned to your taste with salt and vinegar before moving on, since it will not change once it is spooned over the fish.

Confirm that the fillets are patted dry, because damp skin will not crisp in the hot butter. Set the cheese within reach of the stove so it goes on the fish immediately after flipping, while the fish is still hot and the cheese can soften slightly.

Corn charred in garlic butter

3. 3Melt the garlic butter
   Heat a 12-inch cast iron skillet over medium heat. Add the butter and cook until it melts and foams. Stir in the minced garlic and let it sizzle briefly until fragrant, without letting it brown.
   Look for The butter is foaming and the garlic smells sweet and fragrant.
   Tip Watch the garlic closely, since it turns bitter within seconds of browning.
4. 4Char the corn
   Add the corn kernels to the foaming garlic butter in the skillet. Cook them, stirring now and then, until the kernels are lightly charred and tender. Season with a pinch of salt and black pepper, then move the corn to one side of the pan.
   Look for Kernels show light golden spots and char, and the corn smells toasty and sweet.
   Tip Leave the corn undisturbed for a minute at a time so it chars instead of steaming.
5. 5Sear the sea bass skin side down
   Pat the sea bass fillets dry and season them with salt and black pepper. Place them skin side down in the skillet, spoon the bubbling garlic butter over the fish, and sprinkle the dried herbs over them. Cook until the flesh turns opaque up the sides and the edges are golden, and the fish reaches 145°F (63°C) at the thickest part.
   Look for The flesh turns opaque from the bottom up and the edges look golden and crisp.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Press the fillets gently with a spatula for the first few seconds so the skin stays flat and crisp.

The butter has melted and foamed, the garlic smells sweet, and the corn kernels show light golden spots with a toasty, sweet aroma. The kernels should be tender but still hold their shape. Move the corn to one side of the skillet so the space is open for the fish. Keep the heat at medium so the garlic does not darken, and check that the butter is still bubbling beside the corn. If the corn looks pale and steamed, let it sit undisturbed for a minute to develop color before stirring.

Sea bass seared skin side down

6. 6Flip, top and serve
   Flip the fish with tongs and cook briefly on the flesh side. Spoon the chimichurri over the fillets and sprinkle with the grated cheese. Serve the fish with the charred corn and the golden garlic butter from the pan.
   Look for The flesh is flaky and glistening in the pan, and the cheese has begun to melt.
   Tip Spoon the pan butter over the fish again just before plating for a glossy finish.

The fillets sit skin side down in the bubbling garlic butter, and the flesh has turned opaque up the sides with golden edges. The skin should look crisp and the fish should release easily from the pan once it is ready. Check the thickest part with an instant-read thermometer: it should read 145°F (63°C). Before flipping, make sure the flesh is opaque most of the way through, because flipping too early causes the fillet to tear and stick to the pan.

Common mistakes

The most common error is cooking the fish over heat that is too high. Edges brown too fast while the center stays raw, and the garlic in the butter burns and turns the sauce bitter. Keep the heat at medium and watch the butter color closely. Another mistake is placing damp fish in the pan. Water on the skin steams the fillet instead of crisping it, so pat the skin dry and season just before cooking.

Crowding the skillet also drops the temperature and makes the corn steam rather than char. If the fillets stick, let them cook a little longer; the skin releases naturally once it is crisp. Finally, do not let the chimichurri sit for long before serving, since the herbs lose their color and fresh flavor.

How to tell it’s done

The sea bass is done when the flesh has turned opaque all the way through and separates into flakes when pressed gently with a fork. The edges should be golden and the skin crisp. For a precise check, insert an instant-read thermometer into the thickest part of the fillet; it should read 145°F (63°C).

The corn is ready when the kernels are tender with light golden char marks and a sweet, toasty smell. The garlic butter should be foaming and golden, not dark brown. If the fish is still translucent in the center, return it skin side down for another minute and check again. Fish cooked to 145°F (63°C) is safe to eat and stays moist when removed from the heat at the right moment.

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