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

Tips for success

Dry the fish thoroughly before seasoning and cooking. Moisture on the skin is the enemy of a crisp sear, so blot the fillets with paper towels and let them sit for a minute while the pan heats. Season just before the fish goes into the butter so the salt does not draw out too much moisture.

Use the whole skillet to build flavour. The butter, the garlic, the corn and the fish all cook in the same pan, so the browned bits on the bottom carry flavour into every element. Spoon the butter over the fish and the corn often, and tilt the pan slightly so the butter pools for basting. Serve from the skillet when you can, since the sauce is best while hot.

Variations

• Browned Butter Version: Cook the butter until it turns nut brown and smells toasty before adding the garlic and herbs. The deeper flavour pairs beautifully with the charred corn and the mild sea bass.
• Lemony Herb Finish: Add a little grated lemon zest to the chopped herbs and squeeze fresh lemon juice over the fish just before serving for a brighter, sharper finish.
• Smoky Chili Butter: Stir a pinch of smoked paprika into the butter with the garlic. The smoky note complements the charred corn and gives the fish a warm, rounded flavour.
• Frozen Corn Option: Use thawed frozen corn kernels in place of a fresh cob. Pat them dry, then char them in the butter until golden for a quick version of the dish.

Storage and make-ahead

Fridge

Store leftover fish in an airtight container in the refrigerator for up to 1 day, separate from the corn and herb butter.

Freezer

Freezing is not recommended, since the crisp skin and fresh herbs lose their texture once thawed.

Reheat

Reheat gently in a skillet over low heat with a spoon of butter, just until warm, to keep the flesh moist.

Leftover sea bass should be cooled for no more than 2 hours at room temperature before it goes into the refrigerator. Store the fish, the corn and the herb butter in separate airtight containers so the skin does not soften and the corn keeps its texture.

Use the leftovers within one day for the best flavour and texture. Keep the cheese and fresh herbs covered in the refrigerator as well, and bring them back to room temperature before serving so the flavours open up again.

Much of this dish can be prepared in advance. Slice the corn from the cob, finely chop the parsley and cilantro, mince the garlic, dice the red chili and grate the cheese up to a day ahead, keeping each in its own covered container in the refrigerator.

Clean and dry the sea bass fillets, season them and keep them refrigerated on a plate lined with paper towels, uncovered so the skin stays dry. Measure the butter and keep it chilled. When it is time to cook, the only work left is the sear, the basting and the final plating, which takes about 10 minutes at the stove.

Serving ideas

Serve the sea bass straight from the cast iron skillet, placing each golden fillet on a warm plate and spooning the glossy garlic herb butter over the top.

Scatter the charred corn kernels, chopped herbs and red chili across the fish so every bite has a little sweetness, a little heat and a fresh herbal lift. Pass lemon wedges at the table so each person can add a squeeze of acidity to cut through the rich butter.

Pair the fish with simple sides that will not compete with the corn and herb butter. A plate of steamed green beans, a bowl of rice or a crisp green salad with a light vinaigrette all work well.

Pour a crisp, dry white wine or sparkling water with lemon to match the delicate flavour of the sea bass, and serve immediately while the skin is still crisp and the butter is hot.

Frequently asked questions

Recipe card

Pan-Seared Sea Bass with Corn and Herb Butter in One Skillet

Prep 15 minCook 10 minTotal 25 minServes 2

Ingredients

• 2 sea bass fillets, skin on (about 6 oz each)
• kosher salt, to taste
• black pepper, to taste
• 1 fresh corn cob
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 1 red chili pepper, seeded and finely diced
• hard cheese, finely grated, for serving (optional)
• lemon wedges, for serving

Instructions

1. Pat the sea bass fillets dry with paper towels and season the flesh and skin with kosher salt and black pepper. Keep the fillets refrigerated until you are ready to cook. Stand the corn cob upright on the cutting board and slice the kernels off with a sharp knife, letting them fall loose.
2. Finely chop the parsley and cilantro together. Mince the garlic and dice the red chili, seeding it first if you want less heat. Keep the herbs, garlic and chili in separate small piles so they are easy to add at the right moment.
3. Grate the hard cheese on the fine side of a box grater, letting the shavings collect on the cutting board. Set aside for serving. Keep the grated cheese close to the stove so it is ready when the fish comes out of the pan.
4. Heat the cast iron skillet over medium heat and melt the butter until it foams. Stir in the garlic and half of the chopped herbs, then spoon the mixture into the butter so it turns into a bright green garlic butter. Lower the heat slightly to keep the garlic from browning.
5. Lay the sea bass fillets skin side down in the sizzling herb butter, placing the whole corn cob alongside them in the pan. Press the fillets gently with a spatula for about 10 seconds so the skin does not curl, then let them cook undisturbed while you turn the corn to char on all sides.
6. Spoon the herb butter continuously over the fish, tilting the skillet slightly so the butter pools. Keep basting until the flesh turns opaque from the bottom up and the edges look golden. The fish is done when it reaches 145°F (63°C) at the thickest part.
7. Cut the charred corn cob from the pan and set it aside to cool slightly. Add the loose corn kernels to the skillet and toss them in the butter until they are lightly charred. Season the kernels with a pinch of salt.
8. Lift the sea bass with tongs and place it in the skillet or on warm plates. Top with the charred corn kernels, the remaining chopped herbs and the red chili. Spoon the glossy garlic herb butter over the fish and finish with grated cheese and lemon wedges.
9. Serve the sea bass hot, with extra herb butter spooned over each fillet. Pass lemon wedges at the table so each person can squeeze over the fish. Keep the remaining corn and herbs on the board for garnish.

Contains: fish, milk

Estimated nutrition per serving

Calories

520

Protein

36 g

Carbohydrates

18 g

Fat

34 g

Fiber

2 g

Sugar

3 g

Sodium

620 mg

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