Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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

　　

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.