Preheat oven to 350 F. Prepare a baking pan with cooking spray. In a mixing bowl, combine garlic, thyme, lemon peel, salt, pepper, onion, and bread crumbs. Stir in egg white and mix well.
Pat dry the thawed cod fillets. Place cod in pan and brush with lemon juice. Spread crumb mixture over the top of each fillet, pressing lightly to adhere. Drizzle the crumb coating with a dash of melted butter. Bake until the fish barely flakes, about 15 to 20 minutes. Garnish with thyme and serve.
Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
Fold a piece of parchment in half cross wise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with sliced sweet potato pieces. Sprinkle 2 tablespoons of geen onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
Bake in the preheated oven until the sweet potato is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.
Preheat oven to 475, with rack in top and bottom third. Line two baking sheets with aluminum foil; set aside.Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.
Halibut owns the distinction of being perhaps the best tasting and best handling fish in the world. Best tasting because these impeccable, ivory-white steaks deliver a clean, signature flavor that could only come from the pure waters of the North Pacific. Best handling because the dense, meaty texture of halibut tolerates rough handling on the grill or in the pan. Best of all, this diligently manager fishery has helped ensure healthy, sustainable stocks.
In a bowl, combine Kalamata and green olives, roasted peppers, parsley, garlic, and capers. Stir in the olive oil and wine vinegar, mixing and coating the chopped ingredients. (Relish can be prepared an hour prior to serving, allowing flavors to combine.) Preheat oven to 400°F. Brush halibut with olive oil and season with salt and black pepper, if desired. Broil or bake for 10 minutes per inch of thickness, about 5 to 6 inches from the heat. To serve, top each halibut steak with relish.