Fish with Olive Chimichurri

Bahan-bahan (4 porsi)

• Juice of 1½ lemons (slice the remaining ½ lemon to serve with fish)
• 2 tablespoons extra virgin olive oil
• 3 tablespoons red onion (finely chopped)
• ¼ cup green olives (finely chopped)
• 1 tablespoon capers (drained)
• 3 g arlic cloves (finely minced)
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ¼ teaspoon crushed red pepper
• ½ teaspoon dried oregano
• ¼ cup parsley (finely chopped)
• 4 white fish fillets (about 6 ounces each (branzino, red snapper, halibut, cod, etc)*)
• ¼ teaspoon kosher salt and black pepper (to taste)
• 1 tablespoon extra-virgin olive oil