Put a large pan on medium heat. Sprinkle in the almonds and let them toast for 3 or 4 minutes until lightly browned. Be careful not to let them burn. Once done, transfer the almonds to a small bowl. Add the lemon zest, parsley, garlic, olive oil and a pinch of salt. Stir to combine, then let sit while you continue cooking.

Add the flour to a baking dish and season with a few pinches of salt and several grinds of black pepper. Pat your fish fillets dry. I used haddock, but any firm white fish such as cod, halibut, rockfish, etc. will do. Dredge the fillets in the flour and shake off the excess.

Wipe clean the pan you used for the almonds. Put it on medium-high heat and add a few tbsp olive oil and a heap tbsp butter. Once the butter's melted, lay in the fish fillets. Let fry for 3 to 4 minutes, depending on thickness, then flip and fry another 3 or 4 minutes on the other side. Remove the fish to a plate.

Add the shallot and garlic to the pan. Let fry for 1 minute, then add the capers and olives. Fry another minute, then pour in the wine. Let simmer until only a few tbsp liquid remains. Squeeze in the lemon juice and stir in the butter. Add a few grinds of black pepper then taste. Add salt only if needed.

Finish the gremolata by stirring in the panko. It's a strange ingredient, but it'll add a second crunchy dimension. Serve by spooning the sauce around the fish (don't worry if it breaks; just call it rustic), then top with gremolata.