If you’re searching for a show-stopping yet approachable seafood dinner, Pan Seared Fish with Olive Chimichurri is exactly what you need. Picture tender, golden fillets with a crisp edge, draped in a vibrant, herby olive sauce bursting with Mediterranean flavors. This dish comes together in just 20 minutes, making it a weeknight hero and a dinner party stunner. The combination of mild, flaky fish and the punchy, briny chimichurri is nothing short of sublime—trust me, this one’s going into your regular rotation.

Pan Seared Fish with Olive Chimichurri Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of fresh, simple ingredients, Pan Seared Fish with Olive Chimichurri truly lets every component shine. Each element brings a unique pop of flavor—think brightness from herbs, richness from olive oil, and a tangy zing from vinegar. Here’s what you’ll need:

White fish fillets: Use cod, halibut, snapper, or any firm white fish you love—a thick fillet will stay moist and flaky.
Olive oil: A fruity, extra virgin olive oil will give both the fish and chimichurri a rich, Mediterranean backbone.
Salt: Essential for seasoning the fish and waking up every other flavor in the dish.
Black pepper: Freshly ground gives a subtle warmth and depth to each bite.
Paprika or lemon pepper: Adds color and just a touch of earthy, zesty spice to the fish.
Pitted green olives: These provide the briny, meaty punch that makes this chimichurri addictive.
Fresh parsley: Bright, grassy, and truly crucial for that classic chimichurri flavor.
Fresh cilantro (optional): For those who love an extra herbal lift and a whisper of citrus.
Garlic: Just one clove is enough to lend a rounded, aromatic note.
Red wine vinegar: The tangy secret that makes the olive sauce pop.
Crushed red pepper flakes: A pinch brings gentle heat, perfectly balanced by the cooling herbs.
Salt and black pepper (for finishing): Tastes great when adjusted right before serving.

How to Make Pan Seared Fish with Olive Chimichurri

Step 1: Prepare the Olive Chimichurri

Start by chopping your green olives, parsley, and cilantro (if using) fairly finely to distribute their flavors and textures throughout the sauce. Combine those with minced garlic, red wine vinegar, and a pinch of red pepper flakes in a small bowl. Drizzle in the olive oil and give everything a good stir. Don’t forget to season with salt and black pepper to your taste—this sauce truly comes alive after a quick seasoning. Set it aside as you prepare the fish, allowing the flavors to infuse and meld together into a glorious, zesty topping.

Step 2: Season the Fish Fillets

Pat your fish fillets dry—this is the secret to a beautiful sear! Sprinkle each fillet with salt, pepper, and your choice of paprika or lemon pepper. If you love a little extra brightness, grate a bit of lemon zest over the fish right now. These seasonings create a flavorful crust and wake up the subtle sweetness of the fish itself.

Step 3: Sear the Fish

Heat that olive oil in a large nonstick skillet over medium-high heat until it shimmers—don’t be shy, you want that sizzle! Lay your seasoned fillets into the pan and let them cook untouched for 3–4 minutes per side (timing depends on thickness). Once the edges turn golden and the flesh flakes easily with a fork, the fish is ready. Carefully transfer each fillet to a plate, taking in that stunning color and irresistible aroma.

Step 4: Finish and Serve with Olive Chimichurri

This is where Pan Seared Fish with Olive Chimichurri goes from delicious to unforgettable. Spoon a generous helping of your vibrant chimichurri over each fillet, letting the herby, briny goodness cascade over the fish. Serve immediately—a dish like this begs to be enjoyed right out of the skillet for maximum flavor and freshness.

How to Serve Pan Seared Fish with Olive Chimichurri

Garnishes

For extra lift, sprinkle on a touch more chopped parsley or cilantro just before serving. A fresh wedge of lemon makes a lovely finishing touch, offering a burst of acidity that enhances the Mediterranean magic. A few additional chopped olives or flaky salt can add irresistible texture and color to your plate.

Side Dishes

This vibrant fish dish is a dream alongside fluffy basmati rice, a heap of roasted seasonal vegetables, or a crisp green salad. For a Mediterranean feast, try pairing it with couscous or creamy mashed potatoes—the sauce soaks right in! You could even opt for grilled bread to mop up every last drop of chimichurri.

Creative Ways to Present

If you’re feeling inspired, try flaking the fish after searing and folding it into tacos with a drizzle of olive chimichurri on top. It’s also gorgeous served family-style on a platter with all the sauce pooled around—perfect for a dinner party. For a light lunch, lay the fish over mixed greens and drizzle with extra chimichurri for a stunning salad.

Make Ahead and Storage

Storing Leftovers

If you have extra Pan Seared Fish with Olive Chimichurri, store the fish and chimichurri separately in airtight containers in the fridge. The fish will keep for up to 2 days, while the chimichurri (thanks to its vinegar and olive oil) can last for up to 3 days and even gets better over time as the flavors meld.

Freezing

While the fish can be frozen after cooking (wrap individual fillets tightly and store for up to 1 month), the chimichurri is best enjoyed fresh. If you do freeze the fish, thaw it overnight in the refrigerator to preserve its delicate texture, and whip up a fresh batch of sauce before serving for best results.

Reheating

To gently reheat leftover fish, place it in a covered skillet over low heat with a splash of water or stock. Avoid the microwave if possible—it can make the fish rubbery. Always spoon the chimichurri on just before serving to keep those herbs fresh and lively.

FAQs

What types of fish work best for Pan Seared Fish with Olive Chimichurri?

Firm, mild white fish like cod, halibut, snapper, or even sea bass work beautifully in this recipe. The key is choosing fillets that hold together well during searing and have a gentle flavor that pairs nicely with the bold chimichurri.

Can I make the olive chimichurri ahead of time?

Absolutely! The chimichurri tastes even better after a few hours (and up to 3 days) in the fridge, as the flavors intensify. Just bring it to room temperature before serving to revive its best texture and flavor.

Is Pan Seared Fish with Olive Chimichurri gluten-free?

Yes, this recipe is entirely gluten-free as written. Just be sure any side dishes or bread you serve alongside it fit your dietary needs.

Can I swap out the green olives for black olives?

If you prefer black olives, you can make the swap, but keep in mind that green olives offer a firmer texture and a more briny punch. Black olives give a milder, slightly sweeter flavor—choose whichever suits your palate best!

How do I tell when the fish is perfectly cooked?

The fillets are done when they turn opaque and flake easily with a fork. The interior should look moist but no longer translucent. Try not to overcook; a minute or two too long can dry out even the best fish.

Final Thoughts

There’s something magical about sharing a great meal, and I can’t think of a better dish for it than Pan Seared Fish with Olive Chimichurri. It’s bold yet balanced, impressive yet impossibly easy, and packed with flavors that transport you straight to the Mediterranean coast. Give it a try—your dinner table will never be the same!

Pan Seared Fish with Olive Chimichurri Recipe