Mediterranean White Fish - Two Ways - Culinary Archeology

Ingredients

• 10-12 oz cod or halibut (2 5-6 oz fillets)
• 1/2 cup Kalamata olives, sliced or roughly chopped
• 1/2 cup Castelvetrano olives (or your favorite green olives), sliced or roughly chopped
• 3/4 cup cherry tomatoes (or use sun-dried or chopped Roma tomatoes)
• 2 tablespoons capers
• 1 tsp dried basil leaves, crushed (or use 3-4 fresh leaves, chopped)
• Cayenne pepper to taste (I used about 1/4 tsp)
• Olive oil or coconut oil (your preference)
• Fresh lemon juice (just a squeeze or try any citrus)
• Salt and pepper to taste