about 8 ounces of cod
(2 tablespoons butter and a splash of white wine)
1 tablespoons olive oil
1 to 2 peaches, peeled and chopped
1 tomato, chopped
1/2 cucumber, diced
1 handful cilantro, chopped
1 teaspoon cumin
1 teaspoon coriander
Assemble the salsa – combine the chopped peach, tomato, cucumber, and cilantro.
Season the cod with the coriander and cumin. Drizzle with olive oil. I put a little white wine and butter in the baking dish, too, but that’s not completely necessary.
Bake at 400 degrees for about 12-14 minutes, or until the fish is white and flaky.
Top with peach salsa and serve.
I served this with cous cous and cooked spinach, which was delicious – but you could get creative with asparagus or other vegetables.