6 6-ounce black cod fillets with skin
1/2 cup good quality sweet Sherry
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper
1 cup (2 sticks) unsalted butter, room temperature
1 garlic clove, peeled, flattened
1/4 cup panko (Japanese breadcrumbs)*
2 tablespoons fresh lemon juice
1 tablespoon Pimenton de La Vera (Spanish smokes paprika)**
Course Kosher Salt
Roasted Sweet-and-Sour Onions (see recipe)
Using sharp knife, make three 1/4 inch deep, 2-1/2 inch long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2 inch glass baking dish. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper. cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
Preheat oven to 425 degrees F. Combine butter and garlic in heavy medium saucepan. cook over medium heat.