Sauteed Cod with Peach Avocado Salad

Peaches! One of my very favorite fruits of summer. And while I usually eat them by the bushel or in a light dessert, it’s also fun to use them in savory recipes like this Sauteed Cod with Peach Avocado Salad!

The salad is a delightful mix of diced fresh peaches (with the skins on, because, fiber!), diced avocado, fresh basil, lime juice and a pinch of salt and pepper. It’s that simple, and you’ll be eating it by the spoonful, I promise.

The cod (you could use any white fish here!) is lightly sauteed in olive oil just until it flakes. Fish can often be intimidating to cook, but it’s actually quite simple. A few tips: Dab the fish dry with paper towel, let the pan and oil get hot before adding them to the pan, make sure each filet has a few inches of room around it and cook 2-3 minutes per side, just until it starts to flake when you press it with the back of a fork. If you press it and the fish springs back, it’s not quite done. Simple as that!

Give both the salad and fish a try and let me know what you think! It doesn’t get better than this for an easy summer meal. (P.S. you can also cook the fish on the grill! Use the same tips as I mentioned above, just make sure to oil the grill a little so the fish doesn’t stick.)

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Sauteed Cod with Peach Avocado Salad

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 5-10 mins
  • Total Time: 10-20 mins
  • Yield: Serves 4 1x
  • Category: Entree
  • Method: Stove-Top, No-Cook
  • Cuisine: American


Pan fried white fish with a peach, avocado and basil salad.



Peach Avocado Salad:

  • 2 medium peaches, cored and diced
  • 2 medium ripe avocados, peeled, pitted and diced
  • ¼ cup fresh basil, chopped
  • Zest and juice of 1 medium lime
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

 Pan Fried Cod:

  • 44-ounce cod filets
  • ½ tablespoon oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper


  1. In a medium glass bowl, stir together the salad ingredients. Cover and place in the refrigerator.
  2. Heat the oil in a large skillet to medium heat. Season fish filets and sprinkle with salt and black pepper. Place them in the hot pan and cook 2-3 minutes per side or until flakes easily.
  3. Serve fish with peach avocado salad.


Cooking Tip: To grill the fish, heat a grill to medium heat. Brush the cod with oil and season with salt and pepper. Grill fish 2-3 minutes per side or until it flakes. Serve.


  • Serving Size: 1/4 of recipe
  • Calories: 265
  • Sugar: 5g
  • Sodium: 316mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 54mg

Keywords: fish, seafood, summer