Cod with Mediterranean Salsa

• 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

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.
3. 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.
4. Spoon salsa over cod and garnish with basil sprigs.

black olives, tomato, shallot, basil, capers, freshly grated orange zest, lemon juice, olive oil, freshly ground black pepper, cod fillet, fresh basil sprigs

Taken from www.epicurious.com/recipes/food/views/cod-with-mediterranean-salsa-13117 (may not work)