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Everyone’s favorite summer fruit is surprisingly versatile in savory dishes. Peaches have a sweet tart flavor that blends well with spice and adds an extra burst of flavor to any dish this summer. Baked cod with peach salsa is a dish I am certain to make on repeat until the last peach is gone.
Peach Season is Short. Make the most of it!
To quote Kramer, “This is a miracle of nature that exists for a brief period. It’s like the aurora borealis!” Peach season is short, so I’m always looking for ways to make the most of them while they’re here. This peach salsa is a great way to use those super ripe peaches before the summer ends.
Ingredients and Substitutions
Peaches
I have a surprising amount of people in my life that refuse to eat raw tomatoes. I can’t say I understand personally, but I do know that there are easy ways to replace tomatoes in many summer dishes. Peaches are a perfect example, as they hit similar sweet and sour notes, but have a firmer texture.
Any stone fruit will work in this salsa. If you happen to have apricots or pluots instead of peaches, you can still make this salsa.
Manzano Peppers
Manzano peppers are originally from the Andes mountains and grow best in cooler temperatures. They are spicy and juicy; perfect for salsa! They get their name from the Spanish for “apple,” given their short shapes look just like the fruits. Manzano peppers have unique black seeds, so don’t be alarmed when you cut one open.
These peppers are a recent discovery of mine; I hadn’t seen them before this summer!
If manzano peppers aren’t available in your area, use a serrano pepper instead. The heat level is comparable and I can assure you the salsa is just as delicious.
Cod
Cod is a mellow flavored fish with white flesh. It’s an extremely easy fish to cook, so I like to recommend it to newbie cooks who are afraid of messing up an expensive piece of fish.
I’m lucky enough to have amazing fishmongers at my local farmers market, so I’m able to buy freshly caught cod right at my farmers market. Use any whitefish you have available. Cod, sablefish, and pollock are all great choices.
Tips and Tricks
Make the peach salsa ahead of time! I keep a jar of this in my fridge all summer that way I am ready to go whenever I need to get a dinner on the table quickly. The peach salsa will last for a week in the refrigerator, but I promise you’ll eat it all before you get to that point!
Serving Suggestions
Baked cod makes an excellent sheet pan meal! Start with your vegetables first, as they’ll take longer to cook than the cod (or whatever other fish you choose). The most recent time I made this dish, I cooked up some green beans and potatoes on the sheet pan first, then added the cod while the veggies finished. As you can see, it turned out great!
You could also do this with bell peppers and onions, or even broccoli and cauliflower.
What about the Leftovers?
Fish generally doesn’t make great leftovers. I suggest baking the exact amount of cod for your dinner that night.
However, the peach salsa saves beautifully. Whenever peaches are still in season, I’ll make tons of this salsa and if I don’t use it as a garnish on a sheet pan meal, I’ll just eat it with tortilla chips. Really, it’s a major highlight of the summer.
Baked Cod with Peach Salsa
Baked cod with peach salsa is a dish I am certain to make on repeat until the last peach is gone. This peach salsa is a great way to use peaches before the summer ends.
Ingredients
Peach Salsa
- 1 peach, chopped
- 1 manzano pepper, seeded and chopped
- ½ red onion, chopped
- ¼ cup cilantro, finely chopped
- Juice of 1 lime
- Kosher salt, to taste
Baked Cod
- 1 lb cod fillet
- 2 tbsp avocado oil
- Salt and pepper, to taste
Instructions
Peach Salsa
- Mix all ingredients together in a small bowl. Let sit for 10 minutes for flavors to meld together.
- Peach salsa will last in the refrigerator for up to one week.
Baked Cod
- Preheat oven to 400°F. Line a sheet pan with aluminum foil.
- While oven is preheating, rub cod fillet with avocado oil, salt, and pepper.
- Bake cod for 12-15 minutes, or until cod is cooked completely through at the thickest part of the fillet. Cod will turn opaque when fully cooked.
