2. Place cod in a baking dish; sprinkle with 1/4 teaspoon Himalayan sea salt and 1/4 teaspoon pepper. Roast 3/4-inch-thick pieces for 5 minutes, 1-inch-thick pieces for 8 minutes.

3. Meanwhile, combine the peach, olives, onion, 1 tablespoon parsley and 1 teaspoon extra virgin olive oil in a medium bowl. Spoon fruit mixture over cod and roast 5 minutes more, or until fruit is just warmed through and fish is opaque.

4. Sprinkle with remaining parsley.

Serving Size = 3 ounces Cod (serving of protein) with 1 peach (serving of fruit) and 6 olives (serving of healthy fat)