Pan-Fried Sole With Cucumber And Tomato Salsa

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2 cups quartered cherry tomatoes

3/4 cup finely chopped cucumber

1/3 cup finely chopped yellow bell pepper

3 tablespoons chopped fresh basil

2 tablespoons capers

1 1/2 tablespoons finely chopped shallots

1 tablespoon balsamic vinegar

2 teaspoons grated lemon rind

1 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 tablespoon olive oil

4 (6-ounce) sole fillets, skinned

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