Skin on fish fillets
Canola oil, or other neutral oil (not olive oil)
1 cup parsley leaves
4 medium garlic cloves
2 tbsp oregano leaves
½ cup olive oil
¼ cup red wine vinegar
1 tsp kosher salt
¼ tsp red pepper flakes
Pulse all ingredients for chimichurri in a food processor until smooth. Taste, adjust with salt and pepper and set aside.
Pat fillets dry with towel then apply generous amount of kosher salt to both sides.
Place fillets skin side up in coldest part of refrigerator for 30-60 minutes.
Heat 1 tablespoon of oil in a skillet on medium-high heat until the oil smokes. Add a pinch of salt.
Place fillets skin side down in the skillet. Press down until the flesh relaxes.
Cook until the skin is crispy.
Flip and cook for another minute (more/less depending on thickness)
Drizzle with chimichurri and serve immediately.