Black Cod & Walnut Breadcrumbs

• Reduce heat to a low simmer; stir in sun-dried tomato paste, 1 TBSP water (2 TBSP for 4 servings), and chili flakes to taste. Cover and cook until jammy and thickened, 8-10 minutes.

• Turn off heat and stir in 1 TBSP butter and juice from one lemon wedge, smashing tomatoes with the back of a spoon (2 TBSP butter and juice from two lemon wedges for 4). Season with salt and pepper.

• Keep covered until ready to serve.

Wash and dry produce. Dice potatoes into 1⁄2-inch pieces. Dice sweet potatoes into 1/2-inch pieces. Zest and quarter lemon. Roughly chop walnuts.

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko, a pinch of salt, and pepper. Cook, stirring frequently, until golden, 3-5 minutes.

• Turn off heat; transfer to a small bowl and mix in walnuts and lemon zest to taste. Wipe out pan.

• Pat cod* dry with paper towels; season flesh side with remaining garlic powder, salt, and pepper.

• Heat ½ TBSP butter (1 TBSP for 4 servings) and a drizzle of oil in pan used for breadcrumbs over medium-high heat. Add cod, skin sides down, to pan; cook until skin is crisp and fish is almost cooked through, 4-5 minutes.

• Flip and cook until cooked through, 1-2 minutes more.

Reduce to a low simmer and stir in sundried tomato paste, 1 TBSP water (2 TBSP for 4 servings), and as many chili flakes as you like. Cover and cook until jammy and thickened, 8-10 minutes.

Remove pot from heat and stir in juice from one lemon wedge and 1 TBSP butter (juice from 2 wedges and 2 TBSP for 4), smashing tomatoes with the back of a spoon. Taste and season with salt and pepper. Keep covered until ready to serve.

• Divide roasted veggies and cod between plates. Top cod with tomato sauce and walnut-panko topping. Serve with any remaining lemon wedges on the side.

Wipe out pan with a paper towel.