Pan Seared Fish with Olive Chimichurri

I took classic chimichurri and gave it a twist—olives, capers, and fresh lemon juice for a zesty, savory kick. Perfect over pan seared fish!

Pan Seared Fish with Olive Chimichurri

I’ve always loved chimichurri, but I never thought to make it with olives and lemon juice—until I had it over branzino at a restaurant. It was so good, I knew I had to recreate it! I pan-seared the fish until golden and topped it with this briny, zesty sauce packed with olives, capers, parsley, fresh lemon, and garlic. It’s bright, flavorful, and perfect for a Lenten dinner if you’re skipping meat—but honestly, I’ll be making this every week! For an authentic chimichurri recipe without olives, try my Grilled Flank Steak with Chimichurri.

Why This Pan Seared Fish Recipe Works

I make chimichurri all the time! It originated in Argentina and is popular in Brazil and many other South American countries. Traditionally, it’s made with olive oil, garlic, onion, and fresh herbs, but I love adding olives and swapping red wine vinegar for lemon juice. It brightens the sauce and adds a layer of complexity that pairs beautifully with fish—I think you’ll love it!

• Lenten Friendly: A delicious meat-free option during Lent
• Mediterranean Diet: Packed with Mediterranean staples, such as white fish, olive oil, olives, herbs, and lemons
• High Protein: An excellent way to meet your protein goals. One serving has 27 grams!
• Quick and Easy: The fish cooks quickly on the stove, and you don’t even need a food processor to make this chimichurri! Just finely dice the ingredients and combine.
• Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, Mediterranean diet- friendly, dairy-free, keto,  low-carb, and anti-inflammatory

If you make this healthy pan-seared fish recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!

What You’ll Need

Here are all the ingredients for pan-seared fish with olive chimichurri. See the recipe card below for the exact measurements.

• Lemon Juice and Olive Oil are the base of the sauce.
• Aromatics: Red onion and garlic
• Olives and Capers give the chimichurri a briny, tangy flavor. Use any kind of green olive, like manzanilla or Castelvetrano.
• Seasoning: Salt, black pepper, crushed red pepper
• Herbs: Dried oregano and fresh parsley
• White Fish Fillets: You can use any white fish, such as branzino, red snapper, or halibut.
• Pantry Staples for the Fish: Season the fish with salt and pepper, and use olive oil to prevent the fillets from sticking in the skillet.

How to Pan Sear Fish

This easy olive chimichurri and fish recipe is low effort, high reward. Just chop and mix the sauce ingredients, and cook the fish in less than 10 minutes! See the recipe card at the bottom for printable directions.

1. First Make The Chimichurri: Mix all the ingredients in a bowl.
2. Season the fish with salt and pepper.
3. Sear the Fish: Heat the olive oil in a large skillet over medium-high heat. Place the fillets skin-side down and cook for 5 minutes. Flip over and cook for 3 to 4 minutes.

Variations

• Acid: Swap lemon juice with red or white wine vinegar.
• Don’t like olives? Skip them.
• Fish: Use any white fish available to you. I always choose what’s freshest or local.

Serving Suggestions for Pan Seared Fish

This pan seared fish would be great with a salad or roasted vegetables. Here’s some ideas:

Storage

• Make Ahead: Prepare the chimichurri 1 day early, if needed.
• Refrigerate the fish and sauce up to 3 days.
• Room-Temp Sauce: Let it sit on the counter before eating to bring it back to room temperature.

More Fish Recipes You’ll Love

For more dinner ideas using fish, check out my Seafood Recipes collection, plus these five delicious fish recipes to inspire your next meal!