Description
A delightful recipe for Pan Seared Fish with Olive Chimichurri, featuring tender white fish fillets seared to perfection and topped with a flavorful olive chimichurri sauce. This dish is a perfect combination of fresh herbs, zesty citrus, and savory fish, creating a Mediterranean-inspired meal that’s both simple to prepare and incredibly delicious.
Ingredients
White Fish Fillets:
- 4 white fish fillets (such as cod, halibut, or snapper, about 6 ounces each)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika or lemon pepper seasoning
Olive Chimichurri:
- 1/2 cup pitted green olives (chopped)
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons fresh cilantro (optional)
- 1 clove garlic (minced)
- 1 tablespoon red wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup olive oil
- Salt and black pepper to taste
Instructions
- Olive Chimichurri: Combine chopped olives, parsley, cilantro (if using), garlic, red wine vinegar, and red pepper flakes in a bowl. Stir in olive oil and season with salt and pepper. Let sit to meld flavors.
- Prepare the Fish: Pat fish fillets dry and season with salt, pepper, and paprika. Sear in olive oil in a skillet until golden and cooked through.
- Serve: Transfer fish to plates and spoon olive chimichurri over the top. Serve with desired sides.
Notes
- Use any firm white fish of your choice.
- The chimichurri can be made ahead and refrigerated for up to 3 days.
- For extra flavor, consider adding lemon zest to the fish before cooking.
