Pan Fried Cod with olive and pepper sauce

This is a great way to cook cod fish, so that you don't know that you are eating cod fish! Very flavourful, with a little zing from the spices and lime. I served this with sauteed onions, mushrooms and spinach. This recipe serves 2 but can easily be doubled.

Ingredients:

2 boneless cod fillets, fresh or thawed
1 tbsp olive oil
1/4 cup of green olives, chopped
1/4 cup of roasted red peppers (from a jar), chopped
1 tbsp picante hot sauce 
freshly ground black pepper to taste

1 tsp lime zest and juice of 1/2 a lime

1/2 cup low fat, low sodium chicken stock
1 tbsp chopped parsley

Directions:

In a large non-stick frying pan heat olive oil over medium-high heat, then gently sear fish on both sides, about 1 minute per side. Remove fish from pan and set aside.

2. Add green olives, roasted red peppers, lime zest, hot sauce and stock. Bring to a gentle simmer and return fish to pan, cover and cook on medium-low heat for 8-10 minutes.

3. Remove fish and keep warm. Turn heat to high and reduce sauce by half, about 2 minutes.

4. Remove from heat, stir in ground pepper, parsley and lime juice and generously spoon sauce over fish.