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

Tips for success

Use the browned butter and corn from the pan as a sauce. Spoon the foaming butter over the fish and the plate, because the milk solids and garlic give the finished plate a glossy, nutty flavor. Make sure the corn has a little caramelized color before you add it to the plate, since the sweetness is the balance for the sharp chimichurri.

Prepare the chimichurri a little ahead so the flavors can meld, but keep it at cool room temperature until serving. Taste it before spooning it on and adjust the salt and vinegar. Because the sauce is bright and acidic, a small change in vinegar makes a visible difference. Keep the fish and the chimichurri separate until the last moment to protect the crisp skin.

Variations

• Lime and chili butter: Add the zest of one lime and a pinch of chili flakes to the garlic butter before the fish goes in. The citrus lifts the rich butter and gives the corn a brighter finish, while the chili adds gentle heat.
• Charred corn with scallions: Cook the corn a little longer until deeply charred, then toss with thinly sliced scallions just before plating. The extra char adds smokiness, and the scallions bring a fresh, mild onion note that pairs well with the chimichurri.
• Herb-forward chimichurri: Add a handful of flat-leaf parsley to the cilantro in the chimichurri for a softer herbal flavor. The parsley mellows the sharpness of the vinegar and makes the sauce greener and more rounded on the plate.
• Cod or snapper: Use skin-on cod or red snapper fillets in place of the sea bass. Cook them the same way, skin side down, and check for flakiness at the thickest point. Thicker fillets may need an extra minute or two of basting.

Storage and make-ahead

Fridge

Store leftovers in airtight containers for up to 1 day for the fish and 3 days for the chimichurri.

Reheat

Reheat fish gently in a covered skillet over low heat until warmed through, about 3 minutes.

Leftover sea bass should cool for no more than 2 hours at room temperature before it goes into the refrigerator. Store the fish, corn and chimichurri in separate airtight containers so the skin does not soften and the herbs keep their color. Cooked fish keeps for up to 1 day in the refrigerator.

The corn keeps for up to 2 days, and the chimichurri for up to 3 days. Keep the grated hard cheese in its own container. Reheat only what you plan to eat, and avoid storing the finished dish assembled, since the sauce will soften the skin and the corn will lose its caramelized edges.

Several parts of this dish can be prepared earlier in the day. Make the chimichurri up to 1 day ahead and keep it covered in the refrigerator. Bring it to cool room temperature about 20 minutes before serving so the olive oil loosens and the flavors open up.

Cut the corn from the cob up to 1 day ahead and keep the kernels refrigerated in a sealed container. Grate the hard cheese shortly before serving so it stays fine and dry. Pat the sea bass dry and keep it refrigerated until you cook. The cooking itself takes only a few minutes, so do it just before serving to keep the skin crisp and the fish moist.

Serving ideas

Serve the sea bass immediately on warm plates, with the golden corn spooned around the fish and the browned garlic butter drizzled over the top. Spoon the chimichurri generously over the crisp skin so the green herbs stand out against the golden fish.

Finish with a little finely grated hard cheese for a savory, salty note. Add a wedge of lime on the side for guests who want extra brightness, and serve with a simple green salad or crusty bread to soak up the butter.

For a relaxed dinner for two, bring the skillet to the table and let everyone spoon the corn and butter onto their plates. The dish works well with a crisp white wine or a light lager, which both complement the herbs and butter.

Keep the chimichurri in a small bowl so guests can add more to taste, and offer extra grated cheese on the side. Because the fish is best eaten while the skin is still crisp, serve it straight from the pan rather than holding it for long.

Frequently asked questions

Recipe card

Garlic Butter Sea Bass with Chimichurri and Charred Corn Skillet

Prep 15 minCook 12 minTotal 27 minServes 2

Ingredients

• 1 cup fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 1 red chili pepper, seeded and diced
• 1/4 cup extra-virgin olive oil
• 1 tbsp red wine vinegar
• kosher salt, to taste
• 2 ears fresh corn, kernels cut from the cob
• 2 tbsp hard cheese, finely grated
• 2 skin-on sea bass fillets, about 6 oz each
• 4 tbsp unsalted butter
• 2 cloves garlic, smashed
• black pepper, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: fish, milk, sulfites

Estimated nutrition per serving

Calories

560

Protein

38 g

Carbohydrates

24 g

Fat

34 g

Fiber

3 g

Sugar

5 g

Sodium

620 mg

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