Tapenade and Panko Crusted Cod

1. Preheat the oven to 400 °F. Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Keep 1/4 ^2P | 1/3 ^3P cup of the cooking water then drain.

2. Chop the parsley. Cut the lemon into quarters. Slice the zucchini into half rounds. Thinly slice the fennel.

3. In a food processor, add the olives, anchovy paste, the juice of a quarter of a lemon, half of the parsley, 1/4 of the capers and a drizzle of oil. Pulse until you get a tapenade. Add more oil as needed.

4. Pat the fish dry then place it on a sheet pan covered with baking paper. Mix the panko with a drizzle of olive oil. Add the tapenade on the fish then cover with the panko. Bake in the oven for 10-12 minutes.

5. Heat a drizzle of oil in a skillet over medium-high heat. Cook the zucchini and fennel for 4-6 minutes. Add the capers and cook 3-4 minutes until the zucchini is colored. Add the cooked pasta, the cooking water, the juice of half a lemon and the rest of the parsley. Mix and cook 1-2 minutes. Adjust the seasoning to taste.

6. Serve the fish with the spaghetti. Garnish with the chili flakes if desired and a drizzle of oil. Bon appétit!