This post may contain affiliate links.Read my disclosure policy.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 WorksI 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:

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