CRISPY BAKED COD TWO WAYS – Dads That Cook

Ingredients

• ¾ cup panko bread crumbs
• ½ tsp paprika
• ¼ tsp salt
• 2 eggs, lightly beaten
• 1 tbsp Dijon mustard
• 2 lbs skinless cod filets (about 1" thick), divided
• 4 buns, toasted
• Pickles
• Canola oil for the pan
• ¼ cup mayonnaise
• 1 tsp fresh lemon juice
• ¼ tsp kosher salt
• ½ tsp chipotle chili powder
• 1 large lemon, zested and juiced
• Salt, to taste
• ¼ cup shredded parmesan cheese
• 1 lb zucchini, spiralized (or 12 oz cooked spaghetti noodles)
• 2 scallions, thinly sliced
• 2 large tomatoes, diced
• ½ cup roughly chopped fresh parsley
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced