Pan Seared Fish with Olive Chimichurri

I took the classic chimichurri and gave him a turning point: live, capers and fresh lemon juice for crazy and salty kick. Perfect on scalded fish in a pan!

Broken fish in a pan with olive chimichurri

I have always loved Chimichurri, but I never thought of doing it with olives and lemon juice, until I had it on their sea bass in a restaurant. It was so beautiful, I knew I had to recreate it! I burned the fish to golden and covered it from this sauce and spicy sauce rich in olives, capers, parsley, fresh lemon and garlic. It is bright, tasty and perfect for a Lenten dinner if you are jumping the meat, but honestly, I will do it every week! For an authentic olive -free chimichurri recipe, try my steak next to the grilled side with Chimichurri.

Because this leafy fish recipe works

I always do chimichurri! He was born in Argentina and is popular in Brazil and in many other South American countries. Traditionally, it is made with olive oil, garlic, onion and fresh herbs, but I love add olives and exchange the red wine vinegar with lemon juice. Illuminate the sauce and adds a layer of complexity that is beautifully combined with fish: I think you will love it!

• Lenten Friendly: A delicious option without meat during Lent
• Mediterranean diet: Rich in Mediterranean staples, such as white fish, olive oil, olives, herbs and lemons
• High proteins: An excellent way to achieve your protein goals. A portion has 27 grams!
• Easy and easy: The fish cooks quickly on the stove and you don’t even need a food processor to prepare this chimichurri! Just finely take the ingredients and combined.
• Dietary restrictions: Friend watchers friendly, gluten -free, high protein content, Mediterranean diet, without milk, keto, low carbohydrate and anti -inflammatory content

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What you need

Here are all the ingredients for olive chimichurri with bright fish. See the following recipe card for the exact measurements.

• Lemon juice and olive oil They are the basis of the sauce.
• Aromatic: Red onion and garlic
• Olives and capers Give the chimichurri a brindle and spicy flavor. Use any type of green olive, such as Manzanilla or Castelvetrano.
• Condiment: Salt, black pepper, crushed red pepper
• Herbs: Dry oregano and fresh parsley
• White fish fillets: You can use any white fish, such as Branzino, Red Snapper or Halibut.
• Persegna Perseps for fish: Season the fish with salt and pepper and use the olive oil to prevent fillets from attaching the pan.

How to make fish to burn

This simple recipe of chimichurri and olive fish is low effort, high reward. Just cut and mix the ingredients of the sauce and cook the fish in less than 10 minutes! See the recipe card below for printable indications.

1. First create the chimichurri: Mix all the ingredients in a bowl.
2. Season the fish with salt and pepper.
3. Sear the fish: Heat the olive oil in a large pan over medium-high heat. Place the fillets on the skin side and cook for 5 minutes. Upside down and cook for 3-4 minutes.

Variations

• Acid: Exchange lemon juice with red or white wine vinegar.
• Don’t you like olive trees? Saltals.
• Fish: Use any white fish available for you. I always choose what is fresh or local.

Serve tips for scramble

This uncoed fish would be excellent with a salad or roasted vegetables. Here are some ideas:

Warehouse

• Do in advance: Prepare the chimichurri with 1 day before, if necessary.
• Refrigerate Fish and sauce up to 3 days.
• Chamber time sauce: Let it rest on the counter before eating it to bring it back to room temperature.

Other fish recipes that you will love

For other ideas for dinner using fish, take a look at my collection of fish recipes, as well as these Five delicious fish recipes To inspire your next meal!