Pan Seared White Fish with Smoky Bell Pepper and Chimichurri

A simple and healthy fish dish, with a hint of smokiness you will love. Chimichurri is a type of cold uncooked sauce or topping. Its origins are from Argentina and usually made from fewer ingredients.

Chimichurri is often used on grilled meats and made with red wine vinegar, being a white fish, this version uses white wine vinegar. Dont use other white vinegars, you wont get the same depth of flavour.

This version takes it up a level with coriander, shallot, and lemon juice. If you dont like coriander or cilantro, simply replace it with oregano. It can store in the fridge overnight, but fresh is always better.

For the fish, use any white fish you like, this sauce will go perfectly with any type.

Always eat the fish with a little bit of bell pepper for that beautiful smoky flavour.

If you want to make it in 25 minutes, start cooking your fish while making the chimichurri.

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