Lemon Cod

From the Recipe Cove website.

2 small plum tomatoes, diced
1/4 c. reduced-sodium chicken broth
6 brine-cured pitted kalamata olives, chopped
1 Tbsp. grated lemon zest
1 Tbsp. thinly sliced fresh basil
2 tsp. extra-virgin olive oil
1/4 tsp. salt
2 c. refrigerated ready-to-cook diced red potatoes
1 (1 lb) skinless cod fillet, cut into four pieces

Instructions:

1. To make the topping, combine the tomatoes, broth, olives, lemon zest, basil, oil, and salt in a medium bowl.

2. Spread the potatoes in a 2-quart microwavable dish and place the cod on top. Spoon the topping over the cod. Cover with plastic wrap; then prick a few holes in the plastic.

3. Microwave on high just until the potatoes are tender and the cod is opaque in the center, 10-12 minutes.

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