1 pound fresh fish fillets, such as cod
3 ripe tomatoes
7 ounces baby arugula or other small green leaves
1 cup white wine
2 bay leaves
1 lemon
2 tablespoons small black olives
1 tablespoon tiny caspers, rinsed
4 tablespoons extra-virgin olive oil
sea salt and fresh ground black pepper
Combine the white wine and bay leaves with 2 cups water and bring to a boil. Reduce the heat to a gentle simmer and add the cod. Simmer for 5 minutes until just cooked, then remove and cool.
Flake the fish into bit-size pieces using your fingers or a knife.
Cut the tomatoes in half and squeeze out and discard the seeds and juice. Cut the flesh into small dice.
Wash and dry the arugula.
Juice the lemon.
Combine the arugula, tomatoes, olives and caspers in a large bowl. Mix the olive oil with 2 tablespoons of the lemon juice, salt and pepper, and toss the salad lightly in the dressing. Add the flaked fish, lightly toss, and divide between four plates.