Parchment-Baked Cod With Peach & Sungold Tomato Salsa
DATE: August 15, 2025
- Time: 30
- Serves: 1
Featured product
Fish You Were Here
Fish Lover Spice
Fish You Were Here Refill
Fish Lover Spice
Bohemian Rosemary
Rosemary Lemon Salt
Bohemian Rosemary Refill
Rosemary Lemon Salt
For the Fish
- Parchment paper
- 1 (8 oz) cod fillet
- 2 thin lemon slices
- 2–3 fresh dill sprigs
- 1 tbsp olive oil
- ½ tbsp Fish You Were Here spice blend
- ½ tsp Bohemian Rosemary Sea Salt
For the Salsa
- 1 ripe but firm peach, diced
- ½ cup sungold tomatoes, halved
- ½ jalapeño pepper, seeded and diced
- 2 tbsp red onion, minced
- 2 tsp fresh ginger, minced
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro, minced
- 1 tbsp olive oil
- ¼ tsp Bohemian Rosemary Sea Salt
Directions
- Preheat the oven to 375˚F.
- Fold a piece of parchment paper in half. Using scissors, cut the open edges into a large oval shape.
- Open the parchment like a book and place one side on a small baking tray, leaving the other side hanging over the edge.
- On the parchment side in the tray, arrange the lemon slices and dill sprigs. Place the cod fillet on top. Season with Fish You Were Here spice blend and Bohemian Rosemary Sea Salt. Drizzle with olive oil and rub the seasonings in.
- Fold the parchment over the fish, then crimp and roll the edges together to create a sealed packet.
- Bake for 8–10 minutes, depending on the thickness of the fillet.
- While the fish bakes, prepare the salsa: In a medium bowl, combine the peach, sungold tomatoes, jalapeño, red onion, ginger, lime juice, cilantro, olive oil, and sea salt. Stir gently to combine.
- Carefully open the parchment packet, transfer the fish to a plate, and top with a generous spoonful of the salsa. Serve immediately.
- Remaining salsa can be refrigerated for up to 3 days.
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