Recipe found in Cooking Light

The original recipe uses frozen pea, but I was thinking fish with oregano, and serving peas on the side, when I found this combo.  Sounds delicious.

1 cup chopped Peas

1 1/2 TB chopped fresh Oregano

2 TB chopped Shallots

2 TB Capers

2 TB Lime Juice

2 TB Olive Oil

1/4 tsp Salt

1/4 tsp Red Pepper Flakes

1/4 tsp Salt

4 Cod Fillets (approx 6 oz each)

1 TB Olive Oil

Combine chopped peas, oregano, shallots, capers, lime juice, 2 TB Olive Oil, 1/4 tsp salt and red pepper flakes.  Sprinkle 1/4 tsp salt over cod fillets.  Heat a nonstick skillet over medium-high.  Add 1 TB olive oil and cod; cook 4 minutes per side.