Name: Grilled Cod with Peach, Tomato & Basil Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg cod fillet; 1 ½ small pkgs fresh basil; 6 peaches; 3 shallots; 6 tomatoes; balsamic vinegar; black pepper; extra virgin olive oil; salt

Grilled Cod with Peach, Tomato & Basil SaladGrilled Cod with Peach, Tomato & Basil Salad — a 35-minute dinner recipe with 9 ingredients, serving 6.Ingredients

1.02 kg cod fillet

1 ½ small pkgs fresh basil

6 peaches

3 shallots

6 tomatoes

balsamic vinegar

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Halve the tomatoes lengthwise and cut out and discard the stem ends; cut the halves into thin wedges. Transfer to a large salad bowl.

Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pits; cut each quarter lengthwise into thin wedges. Add to the salad bowl.

Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise. Add to the salad bowl.

Preheat a grill pan or regular skillet over medium-high heat.

While the grill pan / skillet heats up, pat the cod fillets dry with paper towels and place on a plate; rub with olive oil and season with salt and pepper on both sides.

Place the cod in the grill pan / skillet; cook until it is cooked through and flakes easily, 2 to 3 minutes per side. Once done, transfer to a plate.

Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl.

Drizzle the salad with olive oil and balsamic vinegar, then season with salt and pepper; gently toss until well combined.

To serve, divide the fish and salad between plates. Enjoy!

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