Almond-Panko Crusted Ruffy

With Lemon Ginger Vegetable Medley

1 lb Orange Ruffy fillets
1 lb Asparagus
1 lb Yellow Zucchini
4 cloves Garlic
1 Lemon
1 Egg
Fresh Ginger
All-Purpose Flour
Panko Bread Crumbs
Almonds
Olive Oil
Salt/Pepper

Prepare vegetables: Preheat oven (450°). Snap off bottoms of asparagus, rinse, cut into 1/4" slivers at angle. Cut zucchini into quarters lengthwise, remove seeds and cut into 1/4" slices. Rough-chop garlic. Set all aside until fish is nearly finished cooking.

Prepare fish: Process almonds into a course grind, combine with bread crumbs for crust. Rinse fillets, pat dry, cut each in half to create approximately equal portions. Beat an egg with 1 tbsp water. Season flour with salt and pepper, dredge all sides of the fish. Brush eggwash on tops, apply almond-panko mix. Place in medium-hot oiled skillet (crust up) for one minute or less to sear. Loosen fish pieces before placing skillet in 450° oven for about ten minutes (flaky fish/golden crust).

Prepare sauce: Zest one lemon, avoid white pith. Grate fresh ginger to taste (at least a couple teaspoons). Juice lemon into a few tbsps of olive oil, whisk with ginger and zest. Cook vegetables briefly without stirring in lightly oiled hot skillet. Pause before adding garlic so it won't burn, add a bit of salt. Remove from heat, add sauce and toss. Plate fish atop medley.