Crusty Broiled Cod with Littlenecks and Chourico

• 1/2 cup panko, lightly toasted
• 1/4 cup chopped parsley
• 3 tablespoons minced garlic
• 1 tablespoon lemon zest
• 1/4 cup extra-virgin olive oil, divided
• 4 5-ounce pieces cod fillet, about 1 to 1 1/2 inches thick
• 1 lemon, quartered
• 2 tablespoons medium or hot smoked paprika
• Salt
• Cracked black pepper
• 1/2 pound chourico, diced medium
• 12 littleneck clams, well washed
• 1/2 cup dry white wine

1. Heat broiler (to high if you have the option).
2. Combine panko, parsley, garlic, lemon zest and 2 tablespoons of olive oil in a small bowl, mix well and set aside.
3. Rub cod and lemon quarters all over with remaining oil, sprinkle with paprika, salt and pepper, then place in 9-by-12-inch shallow baking dish or disposable foil pan.
4. Arrange chourico and clams around cod and pour in wine.
5. Place under broiler on top rack (about 3 to 4 inches from flame) and broil, turning dish back to front after about 5 minutes, until fish is almost opaque and littlenecks are open, 10 to 12 minutes.
6. Sprinkle panko mixture over the cod and return to broiler until crumbs are crispy golden brown, another 2 to 3 minutes.
7. Split cod, clams, chourico, and lemon among 4 shallow bowls, pour pan juices around and serve.

parsley, garlic, lemon zest, extravirgin olive oil, cod fillet, lemon, paprika, salt, pepper, chourico, littleneck clams, white wine

Taken from cooking.nytimes.com/recipes/1017754 (may not work)