3 tbsps olive oil
1 medium white onion, thinly sliced
6 garlic cloves, finely chopped
3lb ripe tomatoes, cored and chopped into 1/2-inch pieces (no need to remove skins or seeds)
2 tbsps fresh thyme
Zest of 2 lemons
1 1/2 cups roughly sliced pitted, green olives
1/4 cup capers (optional)
7oz pickled jalapeno slices (from jar), roughly chopped
1 cup water
salt and pepper to taste
6 salmon fillets (7-8oz each)…or cod or other fish!

Heat the oven to 400F.

In a large saute pan over medium heat, warm the olive oil and saute the onion, stirring often, until just beginning to brown (5mins). Add the garlic and cook for 1min more, stirring frequently. Add the tomatoes, thyme, lemon zest, half of each of the olives, chilies and capers (if using). Bring to a simmer and cook for 5mins. Reduce heat and stir in the water. Simmer for a further 15mins, add salt and pepper to taste. Remove from heat and set aside.

Wipe/spray a shallow baking tray with olive oil. Place the salmon fillets on it and spray with a little oil, then season with salt and pepper. Bake for 11-12mins at 400F. For cod, you will need a little less time as the fish is thinner.

Split the Salsa between plates and place fish on top. Serve with roasted broccoli or sautéed zucchini or green beans according to preference.

Serves 6