These last days of summer call for tomatoes, corn, and sweet peppers at their peak, and this colorful cod dish makes the most of them. The sauce comes together first, with clam juice added at the end for a light, briny consistency, and crisp bacon is folded in for smoky depth. Best of all, the sauce can be made a few hours ahead, so the fish only needs a quick steam just before serving.
Cod is ideal here; its mild flavor and flaky white texture let the bright sauce take center stage. Use one large skillet or braiser with a lid, then nestle evenly sized fillets into the hot sauce, cover, and steam until the fish flakes easily, about 10 minutes. With the ingredients prepped in advance, the dish comes together quickly; serve it with farro, quinoa, or rice, a green vegetable, and a chilled pinot grigio or pinot blanc.
