Swordfish Cutlets with Herbes de Provence, Raw Tomato & Tarragon Sauce + Garlic Oil & Anchovy Spaghetti

Bring a large pot of water to boil for pasta.  

Set a wire rack in a lined baking sheet near stove to drain cutlets on.  

For the swordfish, combine panko, breadcrumbs, dried herbs and cheese. Whisk up eggs and Dijon in shallow dish. Season the fish with salt and pepper.

For the cutlets, heat the olive oil in a large skillet, 1 thin coating of the pan, about ⅓ cup, over medium to medium-high heat.

Coat the fish in egg and then press gently but evenly into breadcrumb mixture to coat on both sides.

To the grated tomato in a medium bowl, add garlic, EVOO, diced tomatoes, tarragon and onion or shallot, then season the raw sauce with salt.

For the spaghetti, heat EVOO in a second large skillet over medium-low to medium heat, add anchovies and melt into the oil, they will literally dissipate into the oil. Add pepper, garlic, and lemon zest, swirl a minute, then add vermouth or wine.

Cook pasta 1 minute less than package directions in salted water, reserve ½ cup starchy water, drain.

While pasta cooks, cook off cutlets to deep golden, 2 minutes on each side.

Add lemon juice and butter to anchovy sauce and swirl, add pasta and parsley and toss to combine, adding starchy water to loosen, if needed.