Ingredients

Method

• For the chimichurri:
• ½ bunch Italian parsley, finely minced
• ¼ bunch coriander, finely minced
• 1 T oregano, finely minced
• 2 garlic cloves, finely minced
• 1 red jalapeño seeded and finely minced (or any red chilli)
• 3 T red wine vinegar
• 5 T olive oil
• sea salt and freshly ground black pepper, to taste
• For the fish:
• 250 g 2 x fresh skinless white fish fillets (tilapia, hake or kingklip)
• 2 T lemon juice
• ½ t smoked paprika
• 1 t garlic powder
• 1 t onion powder
• sea salt and freshly ground black pepper, to taste
• 3 T vegetable oil
• 1 T unsalted butter
• red chilli oil, for serving
• parsley oil, for serving
• 1 lemon , cut in half and charred (optional)

Method

Ingredients

1. Combine all the ingredients for the chimichurri in a bowl, and refrigerate until ready to use. Making it the day before allows the flavours to infuse and results in a bolder taste.

2. Season the fish on both sides with lemon juice, paprika, garlic powder, onion powder, salt and pepper.

3. Heat the vegetable oil in a large frying pan over high heat until it begins to smoke lightly. Gently place the fish fillets in the pan, turn the heat down to medium-high, add the butter and cook for 4–5 minutes per side, or until golden brown and cooked through.

5. Transfer the fish fillets to plates and let them rest for 2–3 minutes, then spoon over the chimichurri sauce. Drizzle with chilli oil and parsley oil, and serve with charred lemon halves (if using) and more chimichurri on the side.

Find more fish recipes here.

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Photographer: Toby Murphy