Chimichurri Sea Bass with Garlic Butter Corn in One Skillet Tips, FAQ & printable recipe

Tips for success

Work in a clear sequence: chimichurri, cheese, corn, fish. Having each component ready before the pan heats keeps the garlic from scorching and the fish from waiting in the cold.

Use the fine side of your box grater for the cheese so it melts evenly over the warm fillets. Wipe any stray bits of garlic from the pan before adding the fish if they begin to smoke.

Spoon the pan butter over the fish again just before serving to give it a glossy finish. Serve the chimichurri on the side if you prefer a milder dish, or spoon it generously over the fillets for a stronger herb flavor. Lemon wedges work well alongside the fish for guests who want extra brightness.

Variations

• Herb-free chimichurri: Leave out the cilantro and use only parsley with a squeeze of lemon juice. The sauce becomes brighter and less grassy, and it pairs well with the sweet corn and the golden butter in the pan.
• Milder chili heat: Remove all seeds and membranes from the red chili, or substitute a mild red pepper for a gentle flavor that keeps the chimichurri fresh without any noticeable heat on the palate.
• Smoky corn: Char the corn kernels a little longer in the foaming garlic butter until they are deeply browned, then finish with a pinch of smoked paprika. The corn gains a stronger, smoky sweetness that suits the fish.
• Thick cut fillets: Use thicker fish fillets and cook them skin side down for an extra minute before flipping. Check the thickest part with a thermometer, since larger pieces take longer to reach 145°F (63°C) and stay moist.

Storage and make-ahead

Fridge

Store leftovers in airtight containers in the refrigerator and eat the fish within one day for the best texture.

Reheat

Reheat gently in a skillet over low heat with a spoonful of butter, just until warm, to keep the fish from drying out.

Leftover sea bass and corn should cool for no more than 2 hours at room temperature before they go into the refrigerator. Store the fish, corn and chimichurri in separate airtight containers so the herbs do not discolor the corn and the fish keeps its texture.

Eat the fish within one day, since its texture softens as it sits. The chimichurri keeps for up to two days in the refrigerator, and the corn for up to two days as well. Bring cold items back to room temperature for no longer than 30 minutes before serving, and never leave them out during a meal.

You can prepare the chimichurri and grate the cheese up to a few hours ahead. Keep the chimichurri covered in the refrigerator and add a splash of fresh vinegar before serving if it has dulled. Cut the corn from the cob and keep it chilled in a sealed container.

Pat the sea bass dry and keep it refrigerated until you are ready to cook, and do not leave it out for more than 30 minutes before it goes into the pan. The actual cooking takes about 15 minutes, so the dish comes together quickly once the components are ready, and the fish is best seared just before serving.

Serving ideas

Serve the sea bass straight from the cast iron skillet while the skin is still crisp and the garlic butter is glossy. Spoon the charred corn and any pan butter onto warm plates, lay a fillet on top, and finish with a generous spoonful of chimichurri and a scatter of grated cheese.

A simple green salad with a light vinaigrette balances the richness of the butter and the sweetness of the corn. Steamed rice or crusty bread is a good addition for soaking up the sauce left on the plate.

For a relaxed dinner, set the skillet in the center of the table with the chimichurri in a small bowl beside it so everyone can add more to their own serving. Pair the dish with a crisp, dry white wine or a light lager, and keep extra lemon wedges nearby. Plates should be warm, so the fish stays hot until it is eaten.

Frequently asked questions

Recipe card

Chimichurri Sea Bass with Garlic Butter Corn in One Skillet

Prep 20 minCook 15 minTotal 35 minServes 2

Ingredients

• 2 raw sea bass fillets, skin on
• 1 fresh ear of corn, kernels sliced off the cob
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 red chili pepper, seeded and minced
• 2 cloves garlic, minced
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp dried mixed herbs, such as oregano or thyme
• kosher salt and black pepper, to taste
• 1/4 cup hard cheese, such as Parmesan, finely grated

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: fish, milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

24 g

Fat

30 g

Fiber

3 g

Sugar

5 g

Sodium

620 mg

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