Crispy bacon and sweet-and-sour sautéed apples provide depth and flavor to pan-seared cod punctuated with a kick of creamy, lemony horseradish sauce. Serves 4.
Ingredients
Sautéed Green Apples and Bacon
1 slice of bacon, diced small
1 red onion, peeled, halved, thinly sliced
4 Granny smith apples, peeled, halved, cored, thinly sliced
1 T minced garlic
1/4 c agave nectar
3 T cider vinegar
3 T fresh lemon thyme, roughly chopped
salt and pepper to taste
Pan-Seared Cod and Horseradish Cream
1/4 c all purpose flour
1/2 t ea salt and black pepper
4 (6 oz) cod fillets (1 1/2 lb total)
2 T olive oil
1 T unsalted butter
1/2 c sour cream
1 T chives, chopped
1 T fresh lemon juice
1 1/2 T prepared horseradish
2 green onions, chopped for garnish
lemon wedges for garnish
Steps
Sautéed Green Apples and Bacon
In a large skillet over med-high heat, cook diced bacon until slightly crisp, approx. 5 min; place onto paper towels. Add onions to bacon drippings and sauté for 4 min, stirring occasionally, until golden. Add apples and garlic, stir and cook for 1 min. Add agave and vinegar and cook for 3 min, until apples are crisp-tender. Stir in thyme and bacon. Remove from heat, season with salt and pepper, cover to keep warm and set aside.
Pan-Seared Cod and Horseradish Cream
In a shallow bowl, mix flour, salt and pepper. Dredge cod fillets in seasoned flour and shake off excess. In a large non-stick skillet over med-high heat, sauté cod fillets in olive oil and butter until deeply golden and cooked through, approx. 4 min per side. In a small bowl, combine sour cream, chives, lemon juice and horseradish; mix well.
Assembly
To serve, divide the sautéed apples between four plates and place cod fillet on top. Serve with Horseradish Cream and garnish with lemon and green onions. Pair with a green salad and crisp white wine.
