Prosciutto-Wrapped Cod with Tomato, Corn, Peach & Goat Cheese Salad

Directions

1. Pat the cod dry and cut into portions if needed, then season with salt and pepper and wrap each piece with two slices of prosciutto.
2. Heat a nonstick skillet over medium-high heat, add a little oil, and cook the cod-wrapped portions until the prosciutto is crisp and the fish is opaque through, about 3–4 minutes per side.
3. While the fish cooks, whisk together olive oil, red wine vinegar, salt, and crushed red pepper to form a dressing in a medium bowl.
4. Halve the tomatoes lengthwise and cut them into ½-inch wedges; add them to the dressing to marinate briefly.
5. Quarter the peaches lengthwise, remove pits, slice the quarters into ½-inch wedges, and add them to the tomatoes and dressing.
6. Rinse the corn in a colander until defrosted, then add it to the bowl along with torn basil leaves and crumbled goat cheese; toss gently to combine.
7. Serve by dividing the warm cod portions and the salad between plates, letting the flavors mingle as you eat.