Halve the tomatoes lengthwise and cut out and discard the stem ends; cut the halves into thin wedges. Transfer to a large salad bowl.
Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pits; cut each quarter lengthwise into thin wedges. Add to the salad bowl.
Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise. Add to the salad bowl.
Preheat a grill pan or regular skillet over medium-high heat.
While the grill pan / skillet heats up, pat the cod fillets dry with paper towels and place on a plate; rub with olive oil and season with salt and pepper on both sides.
1 ½ lb cod fillet
1 tbsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
Place the cod in the grill pan / skillet; cook until it is cooked through and flakes easily, 2 to 3 minutes per side. Once done, transfer to a plate.
Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl.
Drizzle the salad with olive oil and balsamic vinegar, then season with salt and pepper; gently toss until well combined.
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar
½ tsp salt
¼ tsp black pepper
To serve, divide the fish and salad between plates. Enjoy!