Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1
/3 cup Kalamata or other brine-cured black olives, pitted and diced
1
plum tomato, seeded and chopped
1
shallot, minced
1
tablespoon julienne fresh basil leaves
1
tablespoon drained capers
1
/4 teaspoon freshly grated orange zest
1
teaspoon fresh lemon juice
2
tablespoons olive oil
freshly ground black pepper
two 6-ounce pieces cod fillet
Garnish: fresh basil sprigs
Need to make a substitution?
Preparation
Step 1
In a bowl stir together olives, tomato, shallot, basil julienne,capers, zest, lemon juice, and 1 tablespoon oil to make salsa and season with freshly ground black pepper and salt.
Step 2
Season cod with salt. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cod about 4 minutes on each side, or until golden and cooked through.
Step 3
Spoon salsa over cod and garnish with basil sprigs.