Ingredients:

2 @ 8oz portions of black cod filet
1 T. olive oil
½ cup fresh Maine lobster meat
½ cup fresh roasted corn
½ cup sweet peas
¼ cup smoked bacon
2 T. chopped Italian parsley
¼ cup chicken stock
1 t.  kosher salt
½ lemon juiced
½ t. black pepper
3 T. sweet butter (non salted)

Method:

Preheat oven to 400 degrees. Prepare all ingredients and have them ready before you.

In a heavy bottomed sauté pan or short sided sauce skillet, begin to render the bacon. When it is rendered ½ way to crispy, add the lobster, corn and chicken stock. Bring to boil and add the peas, parsley, salt, pepper and lemon juice. Remove from heat and whisk in the butter. Hold warm until ready for service. 

Sear the cod skin side down in very hot oil. When it begins to color, put it in the oven. (It is done when either a bone can be easily tugged out or the flesh is just starting to flake at the edges.) 

Try, if possible, to time the cooking of the cod with the finishing of the sauce. Serve the fish on top of the sauce. Garnish with lemon wedge.