Ads Will Not Print
Fish with Olive Chimichurri
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!
Ingredients
For The Olive Chimichurri: (Makes ½ cup)
- 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 garlic 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)
For The Fish:
- 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
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.
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
- WW Points: 4