fresh flat-leaf parsley leaves
large pimiento-stuffed olives (about 12)
unsalted roasted almonds
fresh lemon juice
finely grated lemon zest
plus 1 teaspoon olive oil
6-ounce pieces striped bass, cod, or halibut fillet
kosher salt and black pepper
- In a food processor fitted with the metal blade, pulse the parsley, olives, almonds, lemon juice and zest, and 2 tablespoons of the oil until coarsely chopped, 3 or 4 times.
- Heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat.
- Season the fish with ¼ teaspoon each salt and pepper. Cook until golden brown and opaque throughout, 3 to 4 minutes per side. Serve with the relish.