Heat oven to 450°. Coat glass baking dish with nonstick cooking spray.
Pit nectarines, peaches and plums; dice and place in medium-size bowl. Add onion, jalapeño, lime juice, cilantro, oil and 1/4 teaspoon of the salt. Gently stir; cover and refrigerate until ready to serve.
Place cod in prepared baking dish and season with 3/4 teaspoon of lemon and herb seasoning and 1/4 teaspoon of the salt. Bake at 450° for 15 minutes or until cooked through.
Meanwhile, cook roasted brown rice couscous following package directions, adding remaining 1/4 teaspoon each salt and lemon and herb seasoning.
Serve cod with couscous and fruit salsa.