Panko-Crusted Cod & Romesco Mayo

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Quarter and deseed the lemon. Halve the zucchini lengthwise, then thinly slice crosswise. Roughly chop the peppers. In a bowl, combine the romesco sauce, mayonnaise, and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

Pat the cod dry with paper towels; season with salt and pepper on both sides. Line a sheet pan with foil. Coat the center of the toil with a drizzle of olive oil. Transfer the seasoned cod to the oiled portion of the foil. Evenly spread the softened butter onto the cod, then top with the breadcrumbs (pressing gently to adhere). Drizzle with olive oil and season with salt and pepper. Roast 8 to 10 minutes, or until the breadcrumbs are lightly browned and the cod is cooked though.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Carefully top with the juice of 1 lemon wedge.

To the pot of cooked pasta, add the cooked zucchini, chopped peppers, crème fraîche, and the juice of the remaining lemon wedge; stir to combine. Serve the finished pasta topped with the roasted cod. Drizzle with the romesco mayo. Enjoy!