(by Phyllis Paul)
2 lb. fresh cod fillets
1 T. salt
2 T. chopped parsley
1 T. chopped capers
1 c. Italian or Greek black olives
1/2 c. olive oil
Put fish in a frying pan and cover with water.
Bring to a boil, then reduce heat and cook until fish flakes, about 6 – 8 minutes.
Remove fish with a slotted spoon and spread on a platter.
Sprinkle with parsley, capers, olives, olive oil, and the juice of 1 lemon.
Thinly slice remaining lemon and arrange around the rim of dish.