Pan-Seared Sea Bass with Chimichurri and Charred Corn in One Skillet Tips, FAQ & printable recipe

Tips for success

Use a dry fish and a hot pan. Moisture is the enemy of crisp skin, so pat the fillets thoroughly and let the skillet heat until the butter foams before the fish touches it. A steady medium-high flame keeps the skin crackling without scorching the corn.

Keep the chimichurri fresh. Chop the herbs by hand and add the sauce just before serving, so the parsley and cilantro stay bright green and the flavors remain sharp. Taste it once it is made and adjust the salt and vinegar to your preference before spooning it over the fish.

Variations

• Lime and chili: Add the zest and juice of one lime to the chimichurri and increase the red chili to two for a brighter, spicier finish that suits the sweet corn and the crisp fish skin beautifully.
• Extra herbs: Stir a handful of chopped mint or basil into the chimichurri with the parsley and cilantro. The added herbs give the sauce a fresher, more aromatic character that pairs well with the warm, buttery fish.
• Cod instead of sea bass: Use thick skin-on cod fillets in place of sea bass, and cook them the same way, basting until the skin is golden and the flesh is opaque. The milder, flakier fish holds up well to the garlic butter and charred corn.
• Smoky corn: Sprinkle a pinch of smoked paprika over the corn kernels as they sit in the skillet. The smoky note deepens the caramelized sweetness of the corn and adds warmth that complements the bright green chimichurri.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 1 day. Keep the chimichurri separate, covered, for up to 2 days.

Freezer

Freezing is not recommended, because the fish texture becomes dry and the chimichurri turns dull after thawing.

Reheat

Reheat the fish gently in a skillet over low heat for 2 to 3 minutes until just warmed through, then spoon fresh chimichurri on top.

Store leftover fish and corn in an airtight container in the refrigerator, and cool them for no more than 2 hours after cooking before refrigerating. Keep the chimichurri in a separate covered container so the herbs do not discolor the fish.

Eat the leftovers within 1 day for the best texture, because the skin loses its crispness once chilled. The chimichurri keeps a little longer, up to 2 days, if the herbs are fully covered with oil and the container is sealed tightly against the air.

The chimichurri can be prepared up to 2 days ahead and kept covered in the refrigerator, which allows the flavors to meld. Stir it well before serving, and add a little fresh herb if it looks dull.

The corn can be cut from the cob a day in advance and kept in a sealed container in the refrigerator. Grate the cheese just before serving, because it dries out once exposed. Do not season or cut the fish until you are ready to cook, and keep it chilled until the moment it goes into the pan.

Serving ideas

Serve the fish directly from the cast iron skillet at the table, with the golden fillets on the corn and the bright green chimichurri spooned over the top.

The hot pan keeps the corn warm and the skin crisp for the first few minutes. Scatter the grated cheese over the corn and fish just before bringing the skillet to the table, so it softens slightly and clings to the kernels.

Pair this dish with something simple that balances the richness of the butter and the sharp herbs. A crisp green salad with a light vinaigrette, or warm flour tortillas to scoop up the corn and chimichurri, both work well.

A cold, dry white wine or a sparkling water with lime makes a refreshing accompaniment to the sea bass.

Frequently asked questions

Recipe card

Pan-Seared Sea Bass with Chimichurri and Charred Corn in One Skillet

Prep 15 minCook 10 minTotal 25 minServes 2

Ingredients

• 2 skin-on sea bass fillets, about 6 oz each
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 red chili pepper, seeded and finely chopped
• 2 cloves garlic, finely chopped for the chimichurri
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 cup fresh corn kernels, cut from the cob
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• finely grated hard grating cheese, for serving

Instructions

1. Finely chop the parsley, cilantro, red chili and garlic together on the wooden board until fine and evenly mixed. Stir in the olive oil and red wine vinegar, then season lightly and set aside while you prepare the rest.
2. Grate the hard cheese over the board with the box grater to make fine shreds, and set them aside for serving. Cut the corn kernels from the cob with the chef's knife and keep them ready in a small bowl.
3. Pat the sea bass fillets dry with paper towels. Season the flesh and skin with the kosher salt and black pepper just before cooking, so the skin stays dry and crisp in the pan.
4. Set the cast iron skillet over medium-high heat. Add the corn kernels first and scatter them across the pan in an even layer so they can blister and caramelize at the edges.
5. Add the butter to the pan and let it melt into a foaming, bubbling pool. Stir in the minced garlic and a pinch of the seasoning so the garlic softens in the butter without browning too quickly.
6. Lay the sea bass fillets skin-side down directly onto the corn and foaming butter. Press lightly with the tongs for a few seconds so the skin makes full contact with the pan, then baste the fish repeatedly with the garlic butter using a spoon.
7. Once the skin is crisp and golden, flip the fillets with the tongs and cook briefly until the flesh is opaque all the way through. Make sure the thickest part reaches 145°F (63°C) before you move on.
8. Spoon the chimichurri generously over the fish so it turns bright green. Serve straight from the skillet with the charred corn scattered around the fillets and the grated cheese sprinkled over the top.

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

780 mg

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