Description
I took classic Argentinian chimichurri and gave it a twist—olives, capers, and fresh lemon juice for a zesty, savory kick. Perfect over pan-seared fish, and honestly? I might be making this every week!
Yield: 4servings | Serving Size: 1fillet with 2 tablespoons topping
Ingredients
For The Olive Chimichurri: (Makes ½ cup)
Juice of 1½ lemons, slice the remaining ½ lemon to serve with fish
2tablespoonsextra virgin olive oil
3tablespoonsred onion, finely chopped
¼cupgreen olives, finely chopped
1tablespooncapers, drained
3garlic cloves, finely minced
¼teaspoonkosher salt
⅛teaspoonblack pepper
¼teaspooncrushed red pepper
½teaspoondried oregano
¼cupparsley, finely chopped
For The Fish:
4white fish fillets, about 6 ounces each (branzino, red snapper, halibut, cod, etc)*
¼teaspoonkosher salt and black pepper, to taste
1tablespoonextra-virgin olive oil
Instructions
- 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Notes
*You can leave the skin on or off.
Nutrition
Serving: 1fillet with 2 tablespoons topping, Calories: 247.5kcal, Carbohydrates: 3.5g, Protein: 27g, Fat: 14g, Saturated Fat: 2.5g, Cholesterol: 69.5mg, Sodium: 425mg, Fiber: 0.5g, Sugar: 1g
