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Pan-Seared Cod with Nectarine, Cherry Tomato & Mint Salad Recipe

Pan-Seared Cod with Nectarine, Cherry Tomato & Mint Salad recipe


This is a yummy fish dish with a fresh salad. The fish is cooked in a pan until it's flaky. The salad has sweet fruit, little red tomatoes, and green mint leaves. It's a healthy meal that tastes really good!


1 lb cod fillet
1 tbsp lemon juice
1/2 cup fresh mint leaves
3 nectarines
1 red onion
3 cups cherry tomatoes
1 tbsp red wine vinegar
1/4 tsp black pepper
2 tbsp extra virgin olive oil
1/2 tsp salt


Wash and dry all fresh produce.
Preheat a non-stick skillet over medium-high heat.
Pat the cod fillets dry with paper towels and place on a plate. Drizzle with 1 tbsp of olive oil, lemon juice, and season with 1/4 tsp salt and 1/8 tsp black pepper on both sides.
Place the cod in the skillet; cook until it is cooked through and flakes easily, about 3 to 5 minutes per side. Once done, transfer to a plate and keep warm.
For the salad, pick the mint leaves off the stems; discard the stems and chop the leaves roughly. Add to a large salad bowl.
Cut the nectarines into wedges, discarding the pits, and add to the salad bowl.
Halve the cherry tomatoes and add them to the salad bowl.
Peel and thinly slice the red onion, then add to the salad bowl.
Drizzle the salad with the remaining 1 tbsp of olive oil and red wine vinegar, then season with the remaining 1/4 tsp salt and 1/8 tsp black pepper; gently toss until well combined.
To serve, divide the fish and salad between plates. Enjoy!

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