Recipe · 25 min
Grilled Cod with Peach, Tomato & Basil Salad
- 25 min
- 2–6 servings
- 303 kcal / serving
A light, citrusy weeknight option where tender cod rests beside a bright peach, tomato, and basil salad. The mix of juicy fruit and fresh herbs rounds out the fish with a subtle tang from balsamic.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbcod fillet
- ½ small pkgfresh basil
- 2peaches
- 1shallot
- 2tomatoes
- shallots
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · spatula
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- 2peaches
- 1shallot
- 2tomatoes
- shallots
Meat & seafood
- ¾ lbcod fillet
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cod fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| peaches | 2 | 4 | 6 |
| shallot | 1 | 2 | 3 |
| tomatoes | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all fresh produce, then prepare the salad components by halving the tomatoes lengthwise and cutting out the stems, turning them into thin wedges in a large bowl.
- Quarter the peaches around the pit, separate the wedges, remove the pits, and slice each quarter into thin strips; add these to the salad bowl.
- Trim the ends of the shallot, peel, halve lengthwise, and thinly slice crosswise; toss into the salad bowl.
- Preheat a grill pan or skillet over medium-high heat.
- Pat the cod dry, brush with olive oil, and season on both sides with salt and pepper.
- Place the cod in the hot pan and cook until opaque and flakey, about 2–3 minutes per side; transfer to a plate when done.
- Strip basil leaves from the stems, roll into a tight cylinder, slice into thin ribbons, and add to the salad bowl.
- Drizzle with olive oil and balsamic vinegar, then season with salt and pepper; gently toss the salad until well combined and evenly coated.
Two tips
- Prep the salad components a bit ahead and keep them in the fridge, then add the basil and dressing just before serving.
- If you have extra balsamic, drizzle a touch more over the finished salad for extra brightness.
Nutrition per serving
- Calories
- 303 kcal
- Protein
- 29 g
- Carbs
- 22 g
- Fat
- 12 g
- Fiber
- 4 g
- Sodium
- 525 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.