Fresh Cod Nicoise

• 1 tblsp + 1 tsp olive oil
• 3 c canned plum tomatoes, well drained and chopped
• 1/4 c finely chopped shallots
• 6 large pitted black olives, sliced
• 2 tblsp grated lemon zest
• 1 tblsp chopped fresh oregano leaves or 1/2 tsp dried
• 1 garlic clove, minced
• 1 bay leaf
• 1/2 tsp cumin
• Pinch salt
• Pinch freshly ground black pepper
• Four 4 oz cod fillets
• 12 medium mussels, scrubbed and debearded
• Fresh flat-leaf parsley sprigs to garnish (optional)

Directions:

In large nonstick skillet, heat oil; add tomatoes, shallots, olives, lemon zest, oregano, garlic, bay leaf, cumin, salt and pepper.

Cook over medium heat, stirring frequently, until mixture comes to a boil.

Place cod fillets over tomato mixture; spoon some tomato mixture over fillets.

Cook 10 mins; turn fish over.

Add mussels; cook 5 mins longer, until mussels open and cod flakes easily when tested with fork.

Remove and discard bay leaf.

Serve garnished with parsley if desired.

Makes 4 servings