Cod goes skin-side down first so it gets one truly crisp side, then rests while the same pan turns late-summer corn, green beans and peas into a quick succotash. Cherry tomatoes and a squeeze of lemon at the end keep it bright. One skillet, twenty minutes, no side dishes to wash up.

Pan-Seared Cod with Corn, Pea and Green Bean Succotash

Scale

Method

Pat the cod fillets dry and season both sides with salt and pepper. Warm the olive oil in a large skillet over medium-high heat, then lay the fillets skin-side down. Cook without moving until the skin is deeply golden and releases easily from the pan, about 5 minutes.
5 min
Flip and cook 2 minutes more, until the fish is just opaque at the thickest point. Transfer to a plate and tent loosely with foil.
2 min
Melt 1 tablespoon of the butter in the same pan over medium heat. Add the onion and green beans and cook, stirring occasionally, until the beans turn bright green and start to soften, about 4 minutes.
4 min
Stir in the corn and garlic and cook until the corn smells sweet and toasty, about 3 minutes.
3 min
Add the peas and cherry tomatoes and cook until the peas are heated through and the tomatoes just start to collapse, about 2 minutes. Season the vegetables with salt and pepper.
2 min
Nestle the fish and any collected juices back into the pan on top of the vegetables. Squeeze the lemon over everything and cook 1 minute more, just to warm the fish through.
1 min
Off the heat, stir the remaining butter through the vegetables and scatter with dill before serving.
1 min

Substitutions

Cod — Any firm white fish such as haddock, halibut or snapper works the same way; adjust the sear time to the thickness of the fillet.
Fresh corn — Frozen corn kernels, thawed and patted dry, sear just as well when corn is out of season.
Green beans — Sugar snap peas or asparagus cut into 1-inch pieces.

Storing leftovers

Best eaten the day it's made, since the fish toughens on reheating. The succotash on its own keeps three days in the fridge and reheats well in a dry skillet. Leftover fish is better flaked cold over a salad than reheated directly.

Questions

Can I use frozen corn instead of fresh?

Yes. Thaw it first and pat it dry so it sears rather than steams in the pan.

How do I know the cod is done?

It should flake easily and look opaque all the way through at the thickest part, about 145°F (63°C).

My fillets don't have the skin on. Does that matter?

Skip the skin-side sear and just cook about 3 minutes per side over medium heat instead; watch it closely since it will cook a little faster.

Can I make this with two smaller pans instead of searing in batches?

You can, but one large skillet is easier: sear the fish in two batches if it doesn't all fit at once, then continue with the vegetables in the same pan.