1 lb. baccala (cod fish)
1/4 tsp. pepper
3/4 tsp. salt
2 cloves garlic, minced
1 sm. onion, minced
1 lemon
1 tbsp. vinegar
1/2 tsp. oregano
1 jar lg. green olives or black
1 red pepper, cut in julienne strips
1/4 c. oil

Boil fish in large kettle until tender. Drain and cool. Place in bowl and season with salt, pepper, oregano and garlic. Add olives, onions and peppers. Squeeze on juice from lemon. Sprinkle with oil and vinegar. Toss lightly and serve.