• 2 cup(s) quartered cherry tomatoes
• 3 cup(s) finely chopped cucumber
• 1 cup(s) finely chopped yellow bell pepper
• 3 tablespoon chopped fresh basil
• 2 tablespoon capers
• 1 tablespoon finely chopped shallots
• 1 tablespoon balsamic vinegar
• 2 teaspoons grated lemon rind
• 1 teaspoons salt, divided
• 1 teaspoons freshly ground black pepper, divided
• 1 tablespoon olive oil
• 6 ounce sole fillets, skinned

Combine first 8 ingredients in a bowl; stir in 1/2 teaspoon salt and 1/8 teaspoon black pepper.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.