fish

 8 Servings

Lemon Oil
5 large lemons
1/2 cup canola oil
1/2 teaspoon fresh lemon juice
Fish and Tomatoes
2/3 cup Dijon mustard
2/3 cup whole grain Dijon mustard
1 tablespoon hot pepper sauce
4 cups panko {Japanese breadcrumbs; about 7 ounces)*
8 wild striped bass fillets (each 5 to 6 ounces)
3 tablespoons (about) chopped fresh thyme, divided
3 tablespoons extra-virgin olive oil
6 large garlic cloves. sliced
3 pounds red and yellow beefsteak tomatoes, cut into 1/2-inch cubes
1 pound cherry tomatoes, halved
Canola oil

For Lemon Oil: Using vegetable peeler, cut peel off lemons in strips. Place peel and oil in medium bowl. Cover; let stand overnight, stirring occasionally. Strain oil into small bowl; mix in lemon juice. (Can be made 2 days ahead.  Cover chill.)

For Fish and Tomatoes: Whisk both mustards and hot pepper sauce in small bowl to blend. Spread panko on large plate. Working with 1 fish fillet at a time, sprinkle each side lightly with salt and pepper, spread each side with 1 tablespoon mustard mixture, and sprinkle each side with rounded 1/4 teaspoon thyme. Coat fillets on both sides with panko, pressing to adhere. Transfer to small baking sheet. (Can be prepared 3 hours ahead. Cover and chill.)

Preheat oven to 250°F. Place large baking sheet in oven. Heat olive oil in heavy large skillet over medium-high heat. Add garlic and 1 tablespoon thyme and stir until fragrant, about 30 seconds. Add beefsteak tomatoes and sauté until slightly softened and juices start to thicken, about 8 minutes. Mix in cherry tomatoes. Cook just until heated through, about 2 minutes. Mix in 1/2 tablespoon thyme. Season generously with salt and pepper. Remove from heat.

Pour enough canola oil into another heavy large skillet over medium-high heat to coat bottom generously. Working in batches and adding more oil as needed, add fish to skillet and sauté until crisp and just opaque in center, about 3 minutes per side. Transfer fish to large sheet in oven to keep warm.

Spoon tomatoes on plates. Top with fish and drizzle with lemon oil. Serve with any remaining tomatoes.

*Available in the Asian foods section of some supermarkets and at Asian markets.