North Atlantic Pan Seared Cod with New England Succotash and Cranberry Vinaigrette

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 slices pre-cooked bacon
• 1/2 cup sweetened dried cranberries
• 1 (15.5-ounce) can navy beans
• 2 cups fresh, canned or frozen corn kernels, defrosted
• 3 tablespoons butter
• 1/2 cup milk or light cream
• Salt and freshly ground black pepper
• 1 cup whole berry cranberry sauce
• 1 tablespoon prepared horseradish
• 1/4 cup cranberry juice
• 2 tablespoons honey
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• Salt and freshly ground black pepper
• 5 (6-ounce) Atlantic cod fillets, preferably from the thick head end
• 1/3 cup all-purpose flour
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 15 grape tomatoes
• 8 cups baby arugula

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon slices in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, crumble, and pour off all but a thin film of fat from the pan.

2. Whisk the whole berry cranberry sauce, horseradish, cranberry juice, honey, 1/4 cup olive oil, apple cider vinegar, a pinch of salt and pepper in a bowl. Stir in the dried cranberries and set aside.

3. Add 3 tablespoons butter to the bacon pan over medium heat. Add the corn and drained navy beans, cook 5 minutes, then stir in the milk or light cream and simmer 3 minutes until slightly thickened. Season with salt and pepper and fold in the bacon. Keep warm.

4. Pat the cod fillets dry and season both sides with salt and pepper. In a shallow dish, mix the flour with 2 teaspoons salt and 2 teaspoons black pepper, then dredge each fillet lightly and shake off the excess.

5. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the cod 3 to 4 minutes per side until golden and the flesh is opaque and flakes, or reaches 145°F (63°C) in the thickest part.

6. Halve the grape tomatoes and toss them in the same skillet for 1 minute to warm through. Toss the baby arugula with a spoonful of the cranberry vinaigrette.

7. Spoon the succotash onto plates, top with the cod, and add the arugula and tomatoes. Drizzle with the remaining cranberry vinaigrette and serve warm.