Sea Bass With Tomato And Black Olive Salsa

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Four 5-ounce black sea bass fillets

3 tablespoons fresh lemon juice

1/4 cup plus 1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

1 cup pitted kalamata olives, chopped (4 ounces)

1 cup grape tomatoes, halved

2 tablespoons chopped basil

2 tablespoons chopped dill

1 teaspoon minced red chile

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