COD WITH MEDITERRANEAN SALSA
Can be prepared in 45 minutes or less.
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
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.
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.
Spoon salsa over cod and garnish with basil sprigs.
Serves 2 Gourmet September 1995
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