Pat cod* dry with paper towels. Season all over with half the Old Bay Seasoning (you’ll use the rest later), salt, and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cod and cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate. TIP: While cod cooks, move on to Step 2!

While cod cooks, wash and dry produce.

Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Halve tomatoes. Drain and rinse corn. Halve, peel, and thinly slice shallot. Soak shallot in a small bowl of cold water.

In a large bowl, mix together lemon zest, mayonnaise, sour cream, remaining Old Bay Seasoning, ¼ tsp sugar (½ tsp for 4 servings), and juice from half the lemon. Taste and season with salt and pepper.

Using a fork, break cod into large pieces.

To bowl with dressing, add arugula, tomatoes, corn, shallot (draining first), and croutons. Toss until evenly coated.

Divide salad between shallow bowls. Top with cod and serve with remaining lemon wedges on the side.