Sautéed Green Apples and Bacon
In a large skillet over med-high heat, cook diced bacon until slightly crisp, approx. 5 min; place onto paper towels. Add onions to bacon drippings and sauté for 4 min, stirring occasionally, until golden. Add apples and garlic, stir and cook for 1 min. Add agave and vinegar and cook for 3 min, until apples are crisp-tender. Stir in thyme and bacon. Remove from heat, season with salt and pepper, cover to keep warm and set aside.
Pan-Seared Cod and Horseradish Cream
In a shallow bowl, mix flour, salt and pepper. Dredge cod fillets in seasoned flour and shake off excess. In a large non-stick skillet over med-high heat, sauté cod fillets in olive oil and butter until deeply golden and cooked through, approx. 4 min per side. In a small bowl, combine sour cream, chives, lemon juice and horseradish; mix well.
To serve, divide the sautéed apples between four plates and place cod fillet on top. Serve with Horseradish Cream and garnish with lemon and green onions. Pair with a green salad and crisp white wine.