Corn and Cod Cakes

Preheat the oven to 400°F (200°C). Oil a rimmed baking sheet.

Brush the cod with the 1 tablespoon canola oil, season with salt and pepper, and place on the prepared sheet. Toss the corn with the 1 teaspoon oil and a pinch of salt and pepper. Spread on a second rimmed sheet. Bake both for 8 minutes, or until the cod flakes easily. Set aside to cool.

Put the potato in cold salted water, bring to a boil, reduce the heat, and simmer for 10 minutes, or until fork-tender. Mash the potato and butter coarsely with a handheld masher.

Cook the bacon over medium heat for about 5 minutes, until the bacon is crisp and the fat has rendered. Transfer the bacon to a paper towel and set aside. Saute the bell pepper and onion in the fat for 5 to 8 minutes, until softened. Add the corn and saute for an additional 1 to 2 minutes (the corn tends to pop, so be careful). Allow to cool.

Beat the egg in a large bowl. Add the cod, potatoes, bacon, onion–corn–bell pepper mixture, bread crumbs, parsley, and salt and pepper to taste. Mix well. Use a 1/4 cup dry measuring cup to form the mixture into 1/2-inch-thick cakes. Refrigerate for at least one hour or up to one day.

Whisk the lemon juice, olive oil, mayonnaise, capers, salt, and pepper together until emulsified. Taste for seasoning and adjust as needed. Set aside.

Heat 1/4 inch of canola oil in a frying pan over medium-high heat until shimmering but not smoking. Fry the cakes in batches, for about 3 minutes per side. Serve the cod cakes with or over baby greens with vinaigrette drizzled on top.