Blistered Cod with Herb Panko

How to make it

1. Pat the cod dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a stainless skillet over medium-high and crisp the cod until deeply colored.
3. Add the aromatics with the baby spinach and fennel; cook until fragrant and just tender.
4. Build the herb panko sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over lemon rice.