Grilled Fish With Lemon Chimichurri

16 Dec

A table with a tray of grilled fish, a jar of lemon chimichurri, fresh green salad and roast potatoes in a bowl

A baking tray with 2 grilled fish fillets topped with lemon chimichurri and fresh chives

Preparation time: 20-30 minutes | Serves: 2-3 people

This grilled fish with lemon chimichurri is one of the easiest and most delicious mid-week dinner recipes to whip up. Essentially requiring just 2 ingredients –fish and lemon chimichurri – it's healthy, simple and guaranteed to be on your table in less than 30 minutes.

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What is Chimichurri?

Chimichurri is a punchy green sauce originating from South America, made with fresh herbs (typically parsley and coriander), garlic, red wine vinegar, and extra virgin olive oil. It pairs beautifully with grilled fish, seafood and vegetables – the sharp and punchy flavours make it one of my favourite condiments.

For this recipe I've used a delightful ready-made lemon chimichurri from my favourite local brand - Pukara Estate, which cuts the prep time in half. If you can’t find a lemon version, any chimichurri will do . I've also included a recipe for a homemade version in the notes below.

Raw basa on a tray marinated with chimichurri

Grilled basa on a baking tray with lemon chimichurri and chopped chives

Why you’ll love this Grilled Fish recipe -

This recipe is so incredibly easy to put together, it requires minimal prep and honestly, as long as you've got fish in your fridge, you're halfway there. I often make it in the summertime when I'm craving something light but filling, and it never disappoints.

White fish is incredibly versatile and takes on the flavours of lemon chimichurri beautifully. The fillets are baked for 10 minutes then grilled for that perfect charred finish, giving you flaky, flavourful fish with a gorgeous caramelised top.

It's also such a healthy, low-carb dinner that's high in protein. I love serving it with roast potatoes and a simple green salad for a delicious summer meal that's ready in no time.

Find more tips and suggestions in the recipe notes below.

Ingredients

600gms white fish fillets (I used basa)
2-3 tbsps lemon chimichurri
Chopped chives, to garnish (optional)
Salt, according to taste

Method

Preheat the oven to 180ºC and brush a baking tray with oil.
Pat the fish dry with paper towels and place on the prepared tray.
Generously coat both sides of the fillet with chimichurri and set aside for 10-15 minutes.
Place the tray on the middle rack and bake for 10 minutes.
Switch the oven to grill mode at 200°C.
Flip the fillets, move to the top rack, and grill for 4-5 minutes until the fish is cooked through and lightly charred.
Sprinkle with chopped chives and salt (if desired), serve immediately.

*The fish releases quite a lot of liquid, you can leave this in the tray or tip into a pan and reduce slightly to serve as a sauce.

RECIPE NOTES

Swaps, Serves & Storage

What can I use instead of lemon chimichurri?
You can whip up your own chimichurri at home - this is a quick recipe for an OG version that makes enough for the fish + a bit more for serving on the side.
Mix together 1/2 cup finely chopped parsley and coriander, 2 minced garlic cloves, zest and juice of 1/2 lemon, 3 tbsps. extra virgin olive oil, 2 tsps red wine vinegar, pinch of chilli flakes in a bowl. Season according to taste.
What can I use instead of basa?
Use a similar white fish that’s easily found like barramundi (skinless), ling, kingfish or snapper.
What can I serve with this grilled fish recipe?
I like to serve this fish with roast potatoes and a fresh green salad. You can serve it with a herby rice, grilled vegetables like zucchini , corn or capsicum or crusty bread to mop up all the sauce.
How long can I store this fish for?
While I personally don’t like reheating fish in the microwave, if you have leftovers you can store the fish in an air tight container for up to 2 days.