Discover an irresistible Mediterranean delight with this Pan Seared Fish topped with a zesty Olive Chimichurri! This quick and easy dish features golden, flaky fish fillets enhanced by a vibrant chimichurri made of olives, capers, and fresh lemon, delivering a delightful twist on traditional flavors.
Budget Information
The total cost for this recipe is approximately $18.00, which breaks down to about $4.50 per serving. Here’s a rough estimate of each ingredient cost:
– White fish fillets: $12.00 (for 4 fillets)
– Olives: $2.00
– Capers: $1.00
– Olive oil: $1.00
– Garlic, onion, and herbs: $2.00 (combined)
Why This Recipe Works
This Pan Seared Fish with Olive Chimichurri is a flavor-packed wonder that is as easy to make as it is delicious. Fish is often underappreciated in the home kitchen, but this recipe changes all of that by allowing the fish to shine through with a complimenting chimichurri that has a delightful briny punch. The zesty olive accent elevates the dish, capturing the essence of Mediterranean fare while being completely approachable for a weeknight dinner. And guess what? It’s perfect not just for those meatless meals during Lent but is a dish you’ll want to whip up week after week!
Ingredients + Optional Substitutions
Here’s what you’ll need to create this marvelous dish:
– 4 white fish fillets (around 6 ounces each, I recommend branzino or halibut) – $12.00
– 1/4 cup green olives (such as Castelvetrano or Manzanilla), pitted and chopped – $2.00
– 1 tablespoon capers, rinsed and chopped – $1.00
– 1/4 cup extra virgin olive oil – $1.00
– 2 tablespoons fresh lemon juice – $0.50
– 2 cloves garlic, minced – $0.50
– 1/4 small red onion, finely diced – $0.50
– Salt and black pepper, to taste – pantry staple
– 1 teaspoon dried oregano, or 1 tablespoon fresh – $0.25
– Fresh parsley, roughly chopped (about 1/4 cup) – $0.50
– Crushed red pepper flakes, optional for heat – pantry staple
Step-by-step Recipe Instructions
Step 1: First, let’s create that vibrant olive chimichurri! In a medium bowl, combine the chopped olives, capers, extra virgin olive oil, lemon juice, minced garlic, diced red onion, oregano, parsley, and a sprinkle of salt and pepper. Give everything a good mix to combine all the flavors. Set this bowl aside as we prepare the fish.
Step 2: Now, it’s time to get our white fish fillets ready. Pat the fillets dry with paper towels. This step is crucial as it helps achieve that beautiful sear! Season both sides generously with salt and pepper. Don’t be shy; you want flavor in every bite!
Step 3: Heat a large skillet over medium-high heat and pour in about 2 tablespoons of olive oil. Once the oil is shimmering, it’s showtime! Carefully place the fish fillets in the skillet, skin-side down if they have skin. Let them sear undisturbed for about 5 minutes, allowing that golden crust to form. Just picture the sizzling sounds and the intoxicating aroma filling your kitchen!
Step 4: Gently flip the fillets and let them cook on the other side for another 3 to 4 minutes until they are cooked through and opaque. Your pan will thank you for the glorious smells that are dancing around the room!
Step 5: Your fish should be perfectly seasoned and seared! Now, plate your fish fillets and generously spoon over that gorgeous olive chimichurri. Squeeze a bit more lemon juice over the top if desired, and serve hot. What are you waiting for? Dig in and enjoy this Mediterranean masterpiece!
Nutritional Facts
– Calories: 247.5
– Protein: 27 g
– Carbohydrates: 3.5 g
– Total Fats: 14 g
– Saturated Fat: 2.5 g
– Fiber: 0.5 g
– Sugar: 1 g
– Sodium: 425 mg
Storage and Reheating Tips
If you have any leftovers (which is unlikely because it’s so delicious!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the fish and chimichurri back in a warm skillet over medium heat for a few minutes until heated through, or you can pop it in the microwave for quick warming. Just remember to avoid overcooking it again!
Serving Suggestions
This pan-seared fish pairs beautifully with a light salad, roasted vegetables, or fluffy couscous. You can also serve it alongside some crusty bread to soak up all that chimichurri goodness! For a refreshing twist, consider adding a side of grilled asparagus or a zesty cucumber salad for a complete meal that dazzles on the plate.
Reader Tips and Helpful Notes
Here are some great tips to elevate your cooking experience:
– Use fresh herbs for the chimichurri; they make a major difference!
– Feel free to experiment with different fish varieties based on what’s fresh at your local market.
– For a truly gourmet touch, consider adding diced avocado on top before serving. It adds a creamy texture that complements the zesty sauce beautifully.
Recipe FAQs
1. Can I make the chimichurri ahead of time?
Absolutely! Prepare the chimichurri a day in advance, and it’ll only get better as the flavors meld. Store it in an airtight container.
2. What types of fish can I use?
You can use any firm white fish like halibut, cod, or even tilapia for this recipe. Choose what’s freshest!
3. Is there a vegan version of this recipe?
While this dish is centered around fish, you could use grilled tofu or a hearty vegetable like eggplant or zucchini for a vegan twist, simply drizzle with the chimichurri.
4. Can I freeze leftovers?
While it’s best fresh, you can freeze the cooked fish for up to three months. Just ensure you pack it in an airtight container. The chimichurri can also be frozen separately!
5. How do I know when the fish is done?
Your fish is perfectly cooked when it flakes easily with a fork and is opaque throughout. Keep a close eye on cooking times, as fish can go from perfectly cooked to overdone very quickly.
