Chilean Sea Bass Chimichurri Salad

Ingredients

• 4 Chilean sea bass portions, skin-off
• 1 bunch red leaf lettuce, roughly chopped
• 1 pint cherry tomatoes, chopped in half
• 1 english cucumber, diced
• 1 cup parsley
• ¼ cup cilantro
• ½ red onion
• 2 Tbsp Oregano leaves (2 tsp dried oregano)
• 3 garlic cloves
• ½ cup olive oil & 2 Tbsp more for cooking fish
• 3 Tbsp red wine vinegar
• ½ lemon, juiced
• 1 tsp Red pepper flakes
• Salt
• Pepper