Ingredients:

For the Cod:
1 lb. wild caught cod fish
2-3 tablespoons Dijon mustard
1 cup panko crumbs
2-3 teaspoon olive oil
Juice and zest of 1 lemon
Salt + Pepper to taste

For the Salad:
1 lb tomatoes (either cherry, beefsteak or heirloom), chopped
1/2 large red onion, chopped
4-5 cucumbers (Persian cucumbers are more delicate and flavorful), chopped
1 red bell pepper, seeded and chopped
1 cup crumbled feta cheese
1/2 – 3/4 cup pitted + sliced Kalamata olives

For the dressing:
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 clove garlic
3-4 tablespoons dried mint or 1/2 cup fresh mint
Fresh ground black pepper to taste

Directions:
Preheat oven to 350 degrees.
Combine panko, 1 teaspoon olive oil, zest of  lemon and a pinch of salt + pepper in a bowl. Mix.
Squeeze juice of lemon on the cod.
Drizzle cod with remaining  2 teaspoons of olive oil and spread evenly on the fish.
Slather cod with Dijon mustard.
Cover all of the mustard with panko mixture.
Bake in oven for approximately 15-20 minutes until panko is slightly golden.

Prepare the salad while the fish bakes.
Chop onion and place in a bowl of water to reduce sharpness.
Combine chopped tomato, cucumber, red pepper, olives, feta cheese and mint.
In a separate bowl prepare dressing.
Finely chop the garlic and combine with red wine vinegar.
Slowly drizzle in olive oil while whisking quickly.
Add onion to salad mixture.
Pour dressing over the salad and fold gently to mix.

Serve with a chilled rose or white wine of your choice and enjoy!