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

Before you start

Before starting, take the sea bass out of the refrigerator and let it sit at room temperature for up to 30 minutes. Pat the fillets dry with paper towels — this is essential for a crisp skin.

Prepare the chimichurri by chopping the parsley, cilantro, garlic, and red chili, and whisk them with the olive oil, vinegar, and salt. Grate the Manchego and set aside.

Cut the corn kernels from the cobs. Have all your ingredients and equipment ready, because the cooking goes quickly once the skillet is hot.

Instructions

Prep the Chimichurri and Cheese

1. 1Prep the Chimichurri and Cheese
   In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red chili, olive oil, red wine vinegar, and 1/2 teaspoon kosher salt. Stir until well blended. Set aside to let the flavors meld. Grate the aged Manchego on the large holes of a box grater into a fresh pile. Pat the sea bass fillets dry with paper towels. Using a sharp knife, score the skin side in a crosshatch pattern, about 1/4-inch deep, without cutting into the flesh.
   Look for The chimichurri is bright green and fragrant. The fish is scored and seasoned.
   Tip Scoring helps the skin crisp evenly and prevents curling during searing.
2. 2Grate the Manchego
   Take the firm block of aged Manchego and grate it on a box grater into a fresh pile. Use the large holes for a light, fluffy texture. Set aside.
   Look for You have a pile of finely grated cheese.
   Tip Grate just before cooking so it doesn't dry out.

At the end of this phase, you should have a bowl of bright green chimichurri with a balanced tang and heat, and a pile of finely grated Manchego. The sea bass fillets are scored and seasoned, ready for the pan. The kitchen smells of fresh herbs and garlic, and everything is in place for a quick sear.

Sear the Sea Bass and Corn

3. 3Sear the Sea Bass and Corn
   Place a large cast iron skillet over medium-high heat. Add the butter and sliced garlic. When the butter foams, add the sea bass fillets skin-side down. Press gently with a spatula for 10 seconds to ensure even contact. Add the corn kernels around the fillets. Cook without moving for 3–4 minutes, until the skin is golden brown and crisp. The fish should flake easily with a fork and reach 145°F (63°C) at the thickest part.
   Look for The skin is deeply golden and crisp, the corn is charred at the edges.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Don't overcrowd the pan; cook in batches if needed.
4. 4Baste and Finish
   Spoon the foaming garlic butter over the tops of the fillets as they cook. Continue cooking until the flesh is opaque and flakes easily. Transfer the fillets to a serving platter, leaving the corn in the skillet to keep warm.
   Look for The butter is nutty and the fish is moist.
   Tip Use a fish spatula to lift the fillets gently.

The butter is foaming and the garlic is fragrant. The fish skin is turning golden brown and crisp, while the corn kernels are charring at the edges. The skillet is sizzling, and the aroma of butter and garlic fills the kitchen. The fish is almost done, and the flesh is opaque and flaky.

Top with Chimichurri and Cheese

5. 5Top with Chimichurri and Cheese
   Spoon the vibrant emerald chimichurri generously over the sea bass fillets. Sprinkle the grated Manchego over the top, letting it melt slightly from the residual heat. Add the charred corn around the fish. Lift a glistening butter-basted piece to serve.
   Look for The chimichurri is bright and the cheese is lightly melted.
   Tip Serve immediately while the fish is hot.

The chimichurri is spooned over the fish, and the Manchego is melting slightly from the residual heat. The corn is scattered around the platter, and the dish looks vibrant and colorful. The fish is moist and flaky, with a crisp, golden skin. The whole dish is ready to serve.

Common mistakes

One of the most common mistakes is overcrowding the skillet. If the fillets are too close together, they steam instead of sear, and the skin won't crisp. Cook in batches if necessary. Another pitfall is moving the fish too early — let it cook undisturbed until the skin releases easily from the pan.

Also, be careful not to burn the garlic; if it turns dark brown, remove it from the butter immediately. Finally, don't skip scoring the skin, as it prevents curling and ensures even cooking.

How to tell it’s done

The sea bass is done when the flesh is opaque and flakes easily with a fork, and the internal temperature reaches 145°F (63°C) at the thickest part. The skin should be deeply golden and crisp, not chewy.

The corn should be tender with charred spots, and the butter should smell nutty and garlicky. If you don't have an instant-read thermometer, gently press the thickest part of a fillet — it should feel firm but still give slightly, and the flakes should separate cleanly.

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