• 8 oz cod fillets cooked and flaked
• 1 egg
• ¾ cup panko bread crumbs 
• 1 tbsp mayonnaise 
• 1 tsp dijon mustard 
• ½ tsp salt
• ¼ tsp paprika 
• ¼ tsp chives 
• ¼ tsp dill
• 1 tsp lemon juice
• 2 tablespoons extra virgin olive oil 

for the salad

• ¼ cup green tomatoes or tomatillos diced
• ¼ cup red onion peeled and thinly sliced
• ¼ cup parsley rough chopped
• 2 tbsp scallions chopped
• 1 tsp jalapeño minced or sliced (optional)
• 1 cup baby arugula
• ¼ cup lime juice
• 1 tbsp honey
• ⅛ cup extra virgin olive oil
• ⅛ tsp crushed red pepper flakes optional
• salt to taste