Pan Seared Fish with Olive Chimichurri

Why This Pan Seared Fish Recipe Works

I make chimichurri on a regular basis! It originated in Argentina and is common in Brazil and plenty of different South American nations. Historically, it’s made with olive oil, garlic, onion, and recent herbs, however I really like including olives and swapping purple wine vinegar for lemon juice. It brightens the sauce and provides a layer of complexity that pairs superbly with fish—I feel you’ll find it irresistible!

• Lenten Pleasant: A scrumptious meat-free possibility throughout Lent
• Mediterranean Weight-reduction plan: Filled with Mediterranean staples, similar to white fish, olive oil, olives, herbs, and lemons
• Excessive Protein: A wonderful solution to meet your protein targets. One serving has 27 grams!
• Fast and Simple: The fish cooks rapidly on the range, and also you don’t even want a meals processor to make this chimichurri! Simply finely cube the components and mix.
• Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, Mediterranean diet- friendly, dairy-free, keto,  low-carb, and anti-inflammatory

In case you make this wholesome pan-seared fish recipe, I’d like to see it. Tag me in your photographs or movies on Instagram, TikTok, or Facebook. And be sure you be a part of the Skinnytaste Community to see what everybody’s cooking!

What You’ll Want

Listed here are all of the components for pan-seared fish with olive chimichurri. See the recipe card beneath for the precise measurements.

• Lemon Juice and Olive Oil are the bottom of the sauce.
• Aromatics: Crimson onion and garlic
• Olives and Capers give the chimichurri a briny, tangy taste. Use any sort of inexperienced olive, like manzanilla or Castelvetrano.
• Seasoning: Salt, black pepper, crushed purple pepper
• Herbs: Dried oregano and recent parsley
• White Fish Fillets: You should utilize any white fish, similar to branzino, purple snapper, or halibut.
• Pantry Staples for the Fish: Season the fish with salt and pepper, and use olive oil to forestall the fillets from sticking within the skillet.

Find out how to Pan Sear Fish

This simple olive chimichurri and fish recipe is low effort, excessive reward. Simply chop and blend the sauce components, and cook dinner the fish in lower than 10 minutes! See the recipe card on the backside for printable instructions.

1. First Make The Chimichurri: Combine all of the components in a bowl.
2. Season the fish with salt and pepper.
3. Sear the Fish: Warmth the olive oil in a big skillet over medium-high warmth. Place the fillets skin-side down and cook dinner for five minutes. Flip over and cook dinner for 3 to 4 minutes.

Variations

• Acid: Swap lemon juice with purple or white wine vinegar.
• Don’t like olives? Skip them.
• Fish: Use any white fish obtainable to you. I at all times select what’s freshest or native.

Serving Strategies for Pan Seared Fish

This pan seared fish can be nice with a salad or roasted greens. Right here’s some concepts:

Storage

• Make Forward: Put together the chimichurri 1 day early, if wanted.
• Refrigerate the fish and sauce as much as 3 days.
• Room-Temp Sauce: Let it sit on the counter earlier than consuming to carry it again to room temperature.

Extra Fish Recipes You’ll Love

For extra dinner ideas utilizing fish, take a look at my Seafood Recipes assortment, plus these 5 scrumptious fish recipes to encourage your subsequent meal!