sauce vierge type thing, which headed off into being more of a salsa.
I seasoned diced red and yellow cherry tomatoes and seasoned them with crushed garlic, salt and a splash of olive oil and white wine vinegar, then added quite a lot of finely torn basil, and a few chopped black olives. I let that sit while I cooked the fish.
The cod loins just went into a hot pan with a splash of oil. I seasoned them with a little salt and pepper, and when I turned them over I threw the scallops into the pan. By the time the fish was done, the scallops were too.
We had them on a bed of mixed peas, sugar snaps and edamame, with the oily, garlicky tomato salsa providing the dressing for all of it. It was on the table in less than 15 minutes, and tasted wonderful.