Herb-Crusted Fish with Green Sauce and Vegetables

Step 1

Pat the 4 fish fillets dry and season both sides with salt and pepper. In a shallow dish, mix the 1/2 cup panko with 1 tablespoon of the olive oil and a handful of chopped parsley (about 2 tablespoons).

Step 2

Press each fillet into the crumb mixture to coat the top side. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place fillets crust-side down and cook until golden and crisp, about 3 minutes.

Step 3

Flip the fillets and cook until the fish is opaque and flakes easily, about 3-4 more minutes. Remove from the skillet and set aside.

Step 4

While the fish cooks, use a vegetable peeler to slice the cucumber into long ribbons. In a bowl, toss the ribbons with the remaining 1 tablespoon olive oil, the juice of the lemon, and a pinch of salt.

Step 5

To make the green sauce, blend the remaining parsley (about 3/4 cup) with 2 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of salt until smooth. Serve the fish over the cucumber ribbons, drizzled with the green sauce and topped with black pepper.