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Sauteed Pacific Cod With Greek Walnut Salsa

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Walnut salsa:

1 1/4 cups finely chopped tomatoes

1/2 cup finely chopped cucumbers

2 tablespoons finely chopped olives

2 tablespoons finely chopped red onions

1 tablespoon lemon juice

1 teaspoon olive oil

1 teaspoon chopped fresh parsley

1/4 teaspoon minced garlic

Pinch of dried oregano

1/4 cup walnuts, chopped and toasted

The cod:

6 fresh Pacific cod fillets (6 ounces each)

olive oil as needed

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