4 fish filets (such as porgy, grouper, halibut, cod, sea bass) about 5-6 ounces each
2 tablespoons olive (or vegetable) oil
salt to taste
Aleppo pepper (or use cayenne, crushed red pepper, paprika or black pepper)
3 large plum tomatoes, chopped
1/2 cup chopped red onion
1/2 cup mixed pitted olives
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons grated fresh lemon peel
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