1
To make the succotash, heat the oil in a large skillet. Add the onions, garlic, and both peppers and cooking until begging to soften, 3 to 4 minutes. Add the corn, stock, salt and pepper and bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, until flavorful and the veggies are tender. Season to taste and cool. When cooled, stir in the edamame and tomatoes.
2
Pat the cod fillets dry with paper towels and season with salt and pepper on all sides.
3
Heat a large skillet over medium-high heat with 1 tablespoon oil. When hot, gently place the fillets into the skillet and cook for 5 minutes, undisturbed. Add the remaining tablespoon (or more if you like) of oil and use a spoon to base the fish with the hot oil until they turn opaque. Immediately remove from the heat to prevent over-cooking.
4
In a small bowl, combine all of the tartar sauce ingredients.
5
Divide the succotash between plates. Top with cod fillets and mizuna for garnish and serve with tartar sauce and lemon wedges on the side.