Trim ends off green beans. Cut into 1" pieces.
Peel and mince shallot.
Shuck corn, rinse, and carefully remove kernels from cob.
Coarsely crush butter crackers. Mix crushed crackers with panko and 2 tsp. olive oil in a mixing bowl.
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, 12-14 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, 3-4 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, corn, half the shallot (reserve remaining for sauce), ¼ tsp. salt, and a pinch of pepper and stir often until green beans are tender, 4-6 minutes.
Remove from burner and stir in almonds.
Make the Sauce
Place a small non-stick pan over medium-high heat and add 1 tsp. olive oil. Add remaining shallot and cook, 30-60 seconds.
Add cream and stir occasionally until thick enough to coat the back of a spoon, 2-3 minutes.
Remove from burner and season with a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!