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

Before you start

Set out every ingredient and tool before the pan goes on the heat, because the fish cooks quickly once it touches the butter. Keep the sea bass refrigerated until the last moment, and pat the skin dry with paper towels so it can crisp.

Chop the cilantro, garlic and red chili and combine them with olive oil, vinegar and salt to make the chimichurri, then set it aside. Cut the corn kernels from the cob over the board and grate the hard cheese finely with a box grater. Smash the garlic cloves for the butter. Lay out the tongs, spoon and plates so you can move smoothly from the stove to the table.

Instructions

Build the chimichurri and corn

1. 1Make the chimichurri
   Finely chop the cilantro, garlic and red chili on a wooden board with a large chef's knife. Combine them in a bowl with the olive oil, red wine vinegar and a pinch of kosher salt, then set the sauce aside so the flavors can meld.
   Look for The herbs look finely minced and the sauce is bright green with flecks of red chili.
   Tip Chop the herbs by hand for a rustic texture rather than a purée.
2. 2Prepare corn and cheese
   Cut the kernels off the ears of corn over the cutting board. Grate the hard cheese finely over the board with a box grater, and keep it close to the stove for finishing.
   Look for Kernels are loose and separated, and the cheese falls in fine, fluffy piles.
   Tip Stand each ear upright in a bowl and cut downward to catch the kernels.
3. 3Season the sea bass
   Pat the sea bass fillets dry with paper towels, especially the skin. Season the flesh and skin with kosher salt and black pepper. Keep the fish in the refrigerator until the pan is ready.
   Look for The skin feels dry to the touch and the surface looks matte rather than wet.
   Tip Dry skin is the key to a crisp finish, so pat it thoroughly.

The chimichurri should look bright green and flecked with red chili, with the herbs finely minced and evenly mixed into the olive oil and vinegar. The corn kernels should be loose and separated on the board, ready for the pan. The hard cheese should be finely grated and fluffy, sitting in small piles. Smell the chimichurri: it should be sharp, herbal and clean. Before you move on, check that every ingredient for the next phase is within reach of the stove, since the butter will foam quickly once the pan is hot.

Brown the corn and foam the butter

4. 4Sauté the corn in butter
   Melt 2 tablespoons of butter in the cast iron skillet over medium-high heat. Add the corn kernels and sauté, stirring occasionally, until lightly golden and caramelized at the edges. Season with salt and move the corn to one side.
   Look for Corn turns golden with browned edges and smells sweet and toasty.
   Tip Leave the corn undisturbed for a minute so it caramelizes rather than steams.
5. 5Start the garlic butter
   Add the remaining 2 tablespoons of butter and the smashed garlic to the pan. Let the butter melt and foam, and swirl the pan so the garlic perfumes the butter without burning.
   Look for Butter foams and turns nutty and fragrant, with garlic just starting to sizzle.
   Tip Lower the heat slightly if the garlic darkens quickly.
6. 6Sear the sea bass skin side down
   Lay the sea bass fillets skin side down in the foaming garlic butter. Press them gently with a spatula for 10 seconds so the skin stays flat. Cook without moving them, spooning the butter over the flesh with a spoon until the skin turns crisp and the flesh turns opaque.
   Look for Skin turns golden and crackles, and the flesh turns opaque up the sides.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Baste repeatedly to cook the flesh gently while the skin crisps.

Once the corn is done, it should show golden color with browned edges and smell toasty and sweet. When you add the remaining butter and garlic, the butter should melt, foam and turn nutty, with the garlic just beginning to sizzle without darkening.

Pull the pan back slightly if the garlic starts to brown too fast. Tilt the pan gently and check that the butter coats the bottom evenly. The corn should stay warm and moist, not dry, and the butter should look glossy. These cues tell you the pan is ready for the fish.

Crisp the skin and finish

7. 7Flip, spoon and finish
   Flip the fillets with tongs and cook briefly on the flesh side until the fish flakes easily. Spoon the chimichurri generously over the top, then add the browned butter and corn to the plate around the fish, finishing with grated hard cheese.
   Look for Fish flakes easily at the thickest part and looks opaque throughout.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Spoon the chimichurri only once the fish is plated so the skin stays crisp.

The skin should turn deep golden and crisp, with a slight crackle when touched with tongs, and the flesh should look opaque up the sides of each fillet. Flip carefully and cook briefly on the flesh side. The fish is done when it flakes easily at the thickest point and reaches 145°F (63°C) on an instant-read thermometer. Before serving, check that the skin remains crisp, then spoon the chimichurri over the top and add the browned butter and corn. Serve quickly so the skin does not soften.

Common mistakes

The most common mistake is putting damp fish into the pan. Moisture on the skin turns to steam, and the skin sticks and stays pale. Pat the fillets thoroughly and season them just before cooking. A second mistake is moving the fish too early: the skin needs a few undisturbed minutes to release from the pan.

Lift a corner gently to check, and only flip once the skin has browned. Avoid overcrowding the skillet, which lowers the temperature and steams the corn and fish. Finally, do not pour the chimichurri over the fish until plating; the vinegar and oil will soften the crisp skin if it sits too long.

How to tell it’s done

Sea bass is ready when the flesh turns opaque all the way through and separates easily into flakes when pressed gently with a fork at the thickest point. For certainty, use an instant-read thermometer: the fish should reach 145°F (63°C). The skin should be deep golden and crisp, with a slight crackle when touched.

If the flesh is still translucent in the center or resists the fork, return it to the butter for another minute, basting continuously. Avoid cooking past the point of flaking, since the fish dries out quickly. Once cooked, let the fillets rest for a minute on the plate so the juices settle before serving.

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