Pan-Seared Cod with Sautéed Green Apples, Bacon and Horseradish Cream

Print Recipe
Codd Apple Horseradish bacon

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.


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


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.

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.