Branzino with Shishito Pepper Chimichurri

1. Preheat your grill or oven for cooking the branzino.

2. Char the shishito peppers on a grill or in a hot pan until blistered and set them aside.

3. In a bowl, combine the chopped parsley, mint or chives, minced garlic, lemon zest, and juice.

4. Add the red wine vinegar to the mixture and stir well.

5. Slowly drizzle the extra-virgin olive oil into the herb mixture, stirring to incorporate.

6. Season the chimichurri with Aleppo pepper, kosher salt, and black pepper to taste.

7. Serve the chimichurri over grilled or roasted branzino.