Are you looking for a quick weeknight lunch or dinner that’s perfect for Summer? This cod and peach salad recipe uses minimal ingredients and only requires you to turn on the stovetop. Better yet, if you have a grill you can use that! 

During Summer, I try to maximize outdoor time over being indoors cooking. Salads are a natural choice and this recipe is extra fun using in-season produce like peaches. 

The salad keeps well in the fridge for a day or two so you can always prepare ahead and heat the cod when you are ready to eat. Bonus…it makes 4 servings so you can always prepare for a quick weeknight dinner or, for a couple of days' worth of lunch.

Cod with Peach Salad

Serves 4

Ingredients:

• 3-4 pieces of wild-caught cod (or any white fish you prefer)

• Handful fresh basil

• 4 ripe peaches

• 1 shallot

• 1 cup cherry tomatoes

• 2 Teaspoons Balsamic vinegar

• 2 Tablespoons Extra virgin olive oil plus extra for drizzling on cod

• Salt and pepper

Instructions:

1. For the salad: wash and dry the basil, peaches, and tomatoes—half the cherry tomatoes and place in a salad bowl. Remove the pit from the peaches and cut into 1/2 inch chunks. Add to the salad bowl. Trim and discard the ends of the shallot. Dice the shallot and add it to the salad bowl. Thinly slice the basil leaves and add them to the salad bowl. At this point, you can save the salad in the fridge to use at a later time or set it aside while preparing the remainder of the recipe.

2. For the fish: Heat a grill pan or skillet on medium-high heat. Pat the cod dry with paper towels and place it on a plate. Rub with olive oil, salt, and pepper. Place cod in the pan and heat for 2-3 minutes per side. Transfer to a plate once cooked.

3. Remove your salad from the fridge and drizzle with balsamic vinegar, olive oil, salt, and pepper to taste.

4. Dish up the cod and salad. Enjoy!