2) Melt the butter and milk together in a large nonstick skillet over a medium heat. Add the corn, beans, chopped bacon and cranberries and stir to combine.
3) Reduce the heat to medium low and cook for 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Season the mixture with salt and pepper, to taste. Remove from the heat, loosely cover and set aside until ready to serve.
4) Whilst the succotash is cooking, prepare the dressing. If you are short on time, substitute with store-bought cranberry vinaigrette and add 1 tbsp horseradish.
5) In the bowl of a food processor fitted with the blade, combine all the vinaigrette ingredients except for the salt and pepper. Pulse until the cranberries are roughly chopped and the dressing is emulsified.
6) Season the vinaigrette with salt and pepper, to taste. Set aside until you are ready to assemble the plates.
7) Rinse and pat the fish fillets dry. Combine the flour, salt and pepper in a shallow dish. Coat the fish on all sides with seasoned flour, shaking off the excess, and set the fillets aside.
8) In a large nonstick skillet over a medium-high heat, melt the butter and olive oil. Heat the melted mixture until hot but not browned and place the fish in the skillet, leaving space between the fillets.
9) Cook 4 to 5 minutes on the first side and then turn the fillets over carefully. Continue cooking until the flesh is firm and no longer opaque, about 5 more minutes. Remove the fillets to a plate and set aside.
10) Whilst the fish is cooking, slice the tomatoes in half and assemble 5 plates. Evenly distribute the rocket among the plates, arranged in small mounds. When the fish is cooked, lean the cod fillet against the rocket and place a portion of succotash on the plate touching both fish and rocket.
11) Drizzle 2 tbsp cranberry vinaigrette over the rocket and succotash and top the greens with 6 tomato halves per plate.