Fish with Olive Chimichurri
"Enjoy this Pan-Seared Fish topped with a vibrant Olive Chimichurri, which pairs perfectly with any white fish variety. The zesty chimichurri adds a burst of flavor that enhances the dish beautifully!"
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Ingredients
- Juice of 1½ lemons
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- ½ teaspoon dried oregano
- ¼ cup parsley
- 4 white fish fillets
- ¼ teaspoon kosher salt and black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon capers
- 3 tablespoons red onion
- ¼ cup green olives
Instructions
- 1
Make the olive chimichurri: In a medium-sized bowl, combine all the ingredients and stir until well incorporated. Set this mixture aside for later use.
- 2
Season the fish: Generously apply salt and pepper to the fish fillets on both sides.
- 3
In a large skillet, heat olive oil over medium-high heat. Once hot, add the fillets with the skin facing down and sear them for 5 minutes. Carefully turn the fillets over and continue cooking for another 3 to 4 minutes, or until the fish is fully cooked.
- 4
Serve right away, garnishing each fillet with two tablespoons of the olive chimichurri and a few slices of lemon.
Nutrition Information
Notes & Tips
- *You can leave the skin on or off.