Fish With Tomato And Olive Salsa - cooking recipe

Ingredients

4 None plum tomatoes, seeded and finely chopped
2 tsp finely grated lemon peel
1/3 cup pitted green olives, thinly sliced
2 tbsp chopped chives
2 tbsp vegetable or olive oil
1 tbsp white balsamic vinegar
4 None firm white fish fillets (5 oz each)
None None Steamed green beans and baby potatoes, to serve

Preparation

For the olive salsa, combine tomato, lemon peel, olives, chives, 1 tbsp of the oil and balsamic vinegar in a medium glass bowl.
Brush fish with remaining 1 tbsp oil; season with salt and pepper. Heat a large skillet on high heat. Add fish; cook for 2-3 mins each side or until browned and cooked through.
Top fish with olive salsa. Serve with steamed green beans and potatoes.