Pan Seared Fish with Olive Chimichurri

For The Olive Chimichurri: (Makes ½ cup)

Juice of 1½ lemons, slice the remaining ½ lemon to serve with fish

2 tablespoons extra virgin olive oil

3 tablespoons red onion, finely chopped

¼ cup green olives + 1Tbsp, finely chopped

3 garlic cloves, finely minced

¼ teaspoon kosher salt

⅛ teaspoon black pepper

¼ teaspoon crushed red pepper

½ teaspoon dried oregano

¼ cup parsley, finely chopped

For The Fish:

4 white fish fillets, about 6 ounces each (branzino, red snapper, halibut, cod, etc)*

¼ teaspoon kosher salt and black pepper, to taste

1 tablespoon extra-virgin olive oil