Name: Prosciutto-Wrapped Cod with Tomato, Corn, Peach & Goat Cheese Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg cod fillet; 1 small pkg fresh basil; 3 cups frozen corn; 1 ½ (113 g) logs goat cheese; 6 peaches; 12 slices prosciutto; 6 tomatoes; black pepper; crushed red pepper; extra virgin olive oil; red wine vinegar; salt

Prosciutto-Wrapped Cod with Tomato, Corn, Peach & Goat Cheese SaladProsciutto-Wrapped Cod with Tomato, Corn, Peach & Goat Cheese Salad — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1.02 kg cod fillet

1 small pkg fresh basil

3 cups frozen corn

1 ½ (113 g) logs goat cheese

6 peaches

12 slices prosciutto

6 tomatoes

black pepper

crushed red pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Place oil, vinegar, salt, and crushed red pepper in a large bowl. Whisk to combine the dressing.

Halve tomatoes lengthwise, then cut into ½-inch thick wedges. Add to the bowl with the dressing.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Slice each quarter into ½-inch thick wedges. Add to the bowl and set aside.

Pat cod dry with paper towels and cut into portions (if necessary). Season with salt and pepper, then wrap 2 slices of prosciutto around each portion.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add cod and cook until golden on one side, 3-4 minutes; flip and continue to pan-fry until the fish is cooked through and the prosciutto is crisp, 3-4 minutes more. Remove to a plate.

Meanwhile, place corn in the colander and rinse under hot water (from the tap) to defrost. Add to the bowl with the tomatoes and peaches.

Pick basil leaves off the stems; discard stems and tear the leaves. Add to the bowl.

Crumble goat cheese into the bowl, then gently stir to combine the salad.

To serve, divide prosciutto-wrapped cod and salad between plates. Enjoy!

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