One-Pan Chimichurri Sea Bass with Garlic Butter Corn

This one-pan sea bass dinner is the kind of meal that feels special but comes together in under half an hour. Thick fillets are scored and seared in foaming garlic butter until the skin is shatteringly crisp, then finished with a bright, herby chimichurri and a shower of aged Manchego.

Sweet corn charred in the same pan soaks up all the buttery, garlicky goodness. It's a restaurant-quality dish made entirely in one skillet.

Golden-skinned sea bass fillets, seared in foaming garlic butter until the skin is crisp and the flesh flakes at the touch of a fork, are the centerpiece here. A vibrant chimichurri made with parsley, cilantro, garlic, and red chili adds a fresh, tangy contrast, while sweet corn charred in the same pan brings a pop of sweetness and color.

A final shower of aged Manchego adds a nutty, salty finish. This recipe is all about technique: scoring the skin, letting the butter foam, and basting the fish as it cooks.

Ingredients

Why this recipe works

Scoring the skin of the sea bass does two things: it creates more surface area for crispy, golden browning, and it prevents the fillets from curling up as they cook.

The crosshatch pattern allows the heat to penetrate evenly, so the skin turns shatteringly crisp while the flesh stays moist and tender. This simple step makes a noticeable difference in texture.

Searing the fish in foaming garlic butter is a classic technique that builds layers of flavor. As the butter foams and browns, it develops a nutty aroma that infuses the fish.

Basting the fillets with the butter as they cook keeps the flesh succulent and adds a rich, savory note. The charred corn, cooked in the same pan, picks up all those browned bits, making every bite taste of the whole dish.

Notes and substitutions

Look for sea bass fillets with the skin on and a firm, translucent flesh. If sea bass is unavailable, halibut or cod are good substitutes, but be sure to keep the skin on for the crispy sear. The Manchego should be aged and firm, so it grates into light, fluffy shreds that melt beautifully over the hot fish.

A cast iron skillet is ideal here because it holds heat well and gives the fish a deep, even sear. If using a nonstick skillet, reduce the heat slightly to prevent burning. The chimichurri can be made up to a day ahead, but the fish should be cooked just before serving for the best texture. Fresh corn is best, but frozen kernels work if thawed and patted dry.

• sea bass: Substitute halibut, cod, or striped bass fillets. Keep the skin on for the crispy sear.
• Manchego: Use Pecorino Romano or a well-aged Parmigiano-Reggiano for a similar salty, nutty bite.
• red chili: Swap in 1/2 teaspoon red pepper flakes for a milder, more diffuse heat.
• fresh corn: Frozen corn kernels work well; thaw and pat dry before searing.

Equipment

• Box grater
• Cast iron skillet (12-inch)
• Chef's knife
• Cutting board
• Fish spatula
• Mixing bowl