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