Baked cod fillet with grapes and wild peach

Squeeze the lemon. Cut the peaches into cubes. Halve the grapes. Finely chop the oregano.

Divide the cod into equal pieces, rub them with lemon juice, salt and pepper and swirl them through the flour. Heat the butter in a frying pan and brown the pieces of cod.

Turn them carefully after 3-4 minutes with a spatula and divide the pieces of peach, grapes and oregano in between. Bake for 3-4 minutes until the peach and grapes are softened.

Serve the cod fillet on warm plates with the peach-grape mixture on it. Tasty with mashed potatoes and broccoli.