Ingredients
1/3
cup Kalamata or other brine-cured black olives, pitted and diced
1
plum tomato, seeded and chopped
1
tbsp julienne fresh basil leaves
1/4
tsp freshly grated orange zest
freshly ground black pepper
two 6-ounce pieces cod fillet
Garnish: fresh basil sprigs
Directions
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.
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.
3.
Spoon salsa over cod and garnish with basil sprigs.
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