Fish with Olive Chimichurri

Name: Fish with Olive Chimichurri
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: Juice of 1½ lemons (slice the remaining ½ lemon to serve with fish); 2 tablespoons extra virgin olive oil; 3 tablespoons red onion (finely chopped); ¼ cup green olives (finely chopped); 1 tablespoon capers (drained); 3 g arlic cloves (finely minced); ¼ teaspoon kosher salt; ⅛ teaspoon black pepper; ¼ teaspoon crushed red pepper; ½ teaspoon dried oregano; ¼ cup parsley (finely chopped); 4 white fish fillets (about 6 ounces each (branzino, red snapper, halibut, cod, etc)*); ¼ teaspoon kosher salt and black pepper (to taste); 1 tablespoon extra-virgin olive oil

This Pan-Seared Fish with Olive Chimichurri can be made with any white fish. The olive chimichurri is so flavorful and beautifully complements the fish!

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

Juice of 1½ lemons (slice the remaining ½ lemon to serve with fish)
2 tablespoons extra virgin olive oil
3 tablespoons red onion (finely chopped)
¼ cup green olives (finely chopped)
1 tablespoon capers (drained)
3 g arlic cloves (finely minced)
¼ teaspoon kosher salt
⅛ teaspoon black pepper
¼ teaspoon crushed red pepper
½ teaspoon dried oregano
¼ cup parsley (finely chopped)
4 white fish fillets (about 6 ounces each (branzino, red snapper, halibut, cod, etc)*)
¼ teaspoon kosher salt and black pepper (to taste)
1 tablespoon extra-virgin olive oil

Steps

Prepare the olive chimichurri: Combine all ingredients in a medium bowl and mix well, set aside.
Season the Fish: Sprinkle salt and pepper on the fish fillets.
Heat olive oil in a large skillet over medium-high heat. Place the fillets skin-side down and sear for 5 minutes. Carefully flip and cook for an additional 3 to 4 minutes, until the fish is cooked through.
Serve immediately and top each fillet with two tablespoons of olive chimichurri and lemon slices.