Cod is packed with lean protein & omega-3s, but as a complete dish, it’s a little blah. Let’s dress it up with a surprising chutney of tart nectarine, luscious peaches, and sweet cherries. Now that’s a filet to write home about!

Serves: 4

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.


  • 4 nectarines, pits removed and cut into ½-inch pieces
  • 4 peaches, pits removed and cut into ½-inch pieces
  • 1/2 of a small red onion, diced
  • ¼ cup dried unsweetened tart cherries
  • 4 (8-ounce) cod fillets
  • 2 tablespoon olive oil
  • 2 tablespoon fresh thyme, roughly chopped, optional
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


1. Preheat the oven to 400 degrees.

2. In a 9×13-inch pan, combine the nectarines, peaches, red onion, and dried cherries. Place the cod fillets on top of the fruit and top all ingredients with olive oil, thyme (if using), salt, and pepper.

3. Place in oven for 15-18 minutes, until cod is opaque, easily flakes with a fork, and has reached an internal temperature of 145 degrees. Cut each fillet in half, then place it on a plate and spoon chutney on top.

Cook’s Notes:

1) If you have them on hand, consider adding other stone fruit like apricots, plums, and cherries.

2) Don’t care for cod? No problem! Substitute with salmon or any of your other favorite fish and adjust the bake time until the fish reaches an internal temperature of 145 degrees.