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.