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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 2 tomatoes
  • 2 peaches
  • ½ small pkg fresh basil

• STEP 2

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

  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • ¼ tsp salt
  • ¼ tsp crushed red pepper

• STEP 3

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

• STEP 4

  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.

• STEP 5

  Preheat a skillet over medium-high heat.

• STEP 6

  While the skillet heats up, 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.

  • ¾ lb cod fillet
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 4 slices prosciutto

• STEP 7

  Once the skillet is hot, add oil and swirl to coat the bottom. 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.

  • 1 tbsp extra virgin olive oil

• STEP 8

  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.

  • 1 cup frozen corn

• STEP 9

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

• STEP 10

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

  • ½ (4 oz) log goat cheese

• STEP 11

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