“Putting on the Ritz,” is such an obvious reference point for this meal, we're loath to go there. Especially since the kids today probably only know the Taco version; Fred Astaire is as distant a memory as rotary phones. And especially since this cod speaks for itself with no lyrics required: flakey fish crusted with buttery rich crackers, and baked to browned deliciousness. A truffle cream enrobes the fish, and what is posher than truffles? The side succotash dresses the meal up like a million dollar trouper. (Super Duper.) Ah, we tried to avoid it, but if you're blue, and you don't know what to order, why don't you order this, puttin' on the ritz.
Trim ends off green beans. Cut into 1" pieces.
Remove husk from corn, rinse, and remove kernels from cob.
Coarsely crush butter crackers. Mix crushed crackers with panko, 2 tsp. olive oil, and a pinch of salt in a mixing bowl. Set aside.
Pat cod fillets dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Crust and Roast the Cod
Place cod on prepared baking sheet and divide panko-cracker mixture between cod, piling on top. Don't press mixture into cod. There may be mixture left over.
Roast in hot oven until topping is browned and cod reaches a minimum internal temperature of 145 degrees, 16-20 minutes.
While cod roasts, cook succotash.
Cook the Succotash
Place a medium non-stick pan over medium-high heat. Add almonds to hot, dry pan and stir often until toasted, 1-2 minutes.
Transfer almonds to a plate. Leave pan on burner.
Add butter to pan and swirl often until it turns brown and smells "nutty,” 30-60 seconds.
Add green beans and cook undisturbed, 3 minutes.
Add corn, ¼ tsp. salt, and a pinch of pepper. Stir often until green beans are tender, 4-6 minutes.
Remove from burner and stir in almonds.
Make the Truffle Cream
Place a small non-stick pan over medium-high heat and add cream. Stir occasionally until thick enough to coat the back of a spoon, 2-3 minutes.
Remove from burner and stir in truffle oil. Season with a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, topping cod with truffle cream. Bon appétit!