Recipe · 30 min
Prosciutto-Wrapped Cod with Tomato, Corn, Peach & Goat Cheese Salad
- 30 min
- 2–6 servings
- 578 kcal / serving
A light, bright salad with tender cod wrapped in prosciutto, paired with a tomato, corn, peach and goat cheese mix. It comes together quickly for a weeknight dinner that stays fresh and balanced.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbcod fillet
- ½ small pkgfresh basil
- 1 cupfrozen corn
- ½ (4 oz) loggoat cheese
- 2peaches
- 4 slicesprosciutto
- 2tomatoes
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon · whisk or fork
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
- 2tomatoes
Meat & seafood
- ¾ lbcod fillet
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
- 4 slicesprosciutto
Frozen
- 1 cupfrozen corn
4 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 small pkg |
| frozen corn | 1 cup | 2 cups | 3 cups |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| peaches | 2 | 4 | 6 |
| prosciutto | 4 slices | 8 slices | 12 slices |
| tomatoes | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Pat the cod dry and cut into portions if needed, then season with salt and pepper and wrap each piece with two slices of prosciutto.
- Heat a nonstick skillet over medium-high heat, add a little oil, and cook the cod-wrapped portions until the prosciutto is crisp and the fish is opaque through, about 3–4 minutes per side.
- While the fish cooks, whisk together olive oil, red wine vinegar, salt, and crushed red pepper to form a dressing in a medium bowl.
- Halve the tomatoes lengthwise and cut them into ½-inch wedges; add them to the dressing to marinate briefly.
- Quarter the peaches lengthwise, remove pits, slice the quarters into ½-inch wedges, and add them to the tomatoes and dressing.
- Rinse the corn in a colander until defrosted, then add it to the bowl along with torn basil leaves and crumbled goat cheese; toss gently to combine.
- Serve by dividing the warm cod portions and the salad between plates, letting the flavors mingle as you eat.
Two tips
- Make ahead: prep the dressing and salad components up to a day in advance and combine just before serving.
- Serving idea: swap basil for fresh parsley or chives if you have them, using the same quantities.
Nutrition per serving
- Calories
- 578 kcal
- Protein
- 43 g
- Carbs
- 35 g
- Fat
- 32 g
- Fiber
- 5 g
- Sodium
- 1149 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.