Pan-Fried Sole With Cucumber And Tomato Salsa

• 2 cups quartered cherry tomatoes
• 3/4 cup finely chopped cucumber
• 1/3 cup finely chopped yellow bell pepper
• 3 tablespoons chopped fresh basil
• 2 tablespoons capers
• 1 1/2 tablespoons finely chopped shallots
• 1 tablespoon balsamic vinegar
• 2 teaspoons grated lemon rind
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 tablespoon olive oil
• 4 (6-ounce) sole fillets, skinned

1. Combine first 8 ingredients in a bowl; stir in 1/2 teaspoon salt and 1/8 teaspoon black pepper.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.

quartered cherry tomatoes, cucumber, yellow bell pepper, fresh basil, capers, shallots, balsamic vinegar, lemon rind, salt, freshly ground black pepper, olive oil, sole fillets

Taken from www.myrecipes.com/recipe/pan-fried-sole-with-cucumber-tomato-salsa (may not work)