I love a quick and easy fish for a weeknight dinner. What I don't like is a boring steamed fish. Enter chimichurri, a simple sauce made entirely in a blender or food processor that adds so much flavor to fish (really any protein, and lots of other foods!) with tons of herbs that add a flavor bomb in your mouth but not inches to your waist. Boom. Did I mention you can make a batch of chimichurri and keep it in your fridge for a week or two and use it in 5 other ways. Guys, this is seriously a game changer and it's about to change your life for the better!

Here's what you need: Olive oil, red wine vinegar, oregano, parsley, garlic, red pepper flakes, salt and COD. (oops forgot to put the fish in the photo)

Step one: Make the Chimichurri; pull the leaves off the stems for the parsley and oregano, peel the garlic, measure out your salt and red pepper flakes and throw it in the blender, blend or pulse just a bit to chop everything up (you can also use a food processor!).

Step two: Finish the sauce: Once the herbs and garlic are chopped add in the olive oil and red wine vinegar, blend until it's a bright green color!

Step three: Move onto the fish! Season each piece with salt and pepper- you don't need much, your sauce will give it most of the flavor, just a pinch of each. Heat a pan up until hot, add 1 tbs oil, then add the fish filets. Allow to cook for about 2 min then flip and cook 2-3 min on other side until desired doneness.

* If your filets are extremely thick it may need up to 3-4 min each side.

Step five: Once cooked through, top with chimichurri and serve! Enjoy!

Recipe:

Chimichurri:

1 cup fresh parsley

3 cloves garlic

3 Tbs fresh oregano

1/2 cup olive oil

2 Tbs red wine vinegar

1 tsp salt

1/4 tsp red pepper flakes

Fish:

Cod filets

(any amount that works for you will work, the sauce is plenty for up to 6-ish filets)

1 Tbs olive oil

Salt and pepper

The extra's:

* Although this recipe says cod, any white fish will work! Technically two of the filets in the photos are haddock!

* You also do not need to sear the fish- if you want to use your oven, cook the fish for about 5 minutes on 400 degrees.

* The chimichurri will last in the fridge up to two weeks. It will get a little darker green in color, but is still a-ok!

* This would be great served over a salad, with green beans, brussels, potatoes, broccoli, or sautéed spinach. This meal can really be as complex or simple as you want to go.

* The serving size will completely depend on the amount of fish you cook!