Chilean Sea Bass Chimichurri Salad

Ingredients

4 Chilean sea bass portions, skin-off
1 bunch red leaf lettuce, roughly chopped
1 pint cherry tomatoes, chopped in half
1 english cucumber, diced
1 cup parsley
¼ cup cilantro
½ red onion
2 Tbsp Oregano leaves (2 tsp dried oregano)
3 garlic cloves
½ cup olive oil & 2 Tbsp more for cooking fish
3 Tbsp red wine vinegar
½ lemon, juiced
1 tsp Red pepper flakes
Salt and Pepper

Directions

1. Finely chop the parsley, cilantro, oregano, onion, and garlic (or process in a food processor several pulses). Place in a small bowl.
2. Stir in the olive oil, red wine vinegar, lemon juice, salt, pepper, and red pepper flakes. Adjust seasonings.
3. Set chimichurri aside while fish cooks (can keep for a week or two refrigerated).
4. Season sea bass with salt and pepper. Allow sea bass to rest 20 minutes at room temp before cooking.
5. Heat olive oil in skillet over medium-high until it reaches the smoke point. Place sea bass in the hot skillet.
6. If you want crispy skin, press the portions down firmly with a spatula until it becomes visibly crispy. Turn the portions over and allow the non-skin side to sear until they are opaque throughout, reducing heat as needed.
7. Transfer the portions to a plate and allow to rest a few minutes.
8. Divide lettuce, tomatoes, and cucumber into 4 bowls. Serve sea bass over salad and drizzled chimichurri sauce.