Pan-Seared Peruvian Fish with Chimichurri Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pan-seared white fish fillets topped with a bright, herbaceous Peruvian chimichurri sauce packed with fresh parsley and garlic. This Latin American recipe, ready in about 20 minutes, pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 white fish fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. When oil is shimmering, add fish fillets and cook for 3-4 minutes per side until golden and cooked through. Remove and keep warm.
  3. Step 3: While fish cooks, prepare chimichurri by finely chopping 1 cup packed fresh parsley and 1/2 cup packed fresh cilantro. In a bowl, combine chopped herbs with 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 1/4 cup olive oil, and 1/2 tsp salt. Stir well to combine.
  4. Step 4: Spoon a generous amount of chimichurri over each fish fillet and serve immediately with a side of steamed vegetables or rice.

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