Crunchy Crumbed Cod with Frozen Peas

This is an absolute winner of a recipe. I got it from the Washington Post who got it from the new Cookbook, Radically Simple, by Rozanne Gold.
I could not find cod fillets today and I adored asking the fish monger for 4 matching 6 oz. fillets. Does not exist remember fish are natural not manufactured. Wegmans recommended Corvina Fillets as a match for cod, or halibut. I know what halibut tastes like and I chose to go with the Corvina. Needless to say that the fillets were all over the book in size and it took much longer to cook.
Ingredients:
4 scallions
1 large clove of garlic
Kosher salt
12 chive stems
10 oz. Frozen peas (not defrosted)
¼ C EVOO, divided
Freshly ground black pepper
¾ C panko bread crumbs
4- 6 oz. thick cod fillets (we used 3, remember Jim east for 2)
Steps:
1. Preheat the oven to 475 degrees. Line a rimmed baking sheet with aluminum foil. I used non-stick.
2. Trim the scallions and then finely chop the white and the green parts with the 12 chive stems. Mince the garlic with a little salt to help break it down.
3. Combine the scallions, chives and frozen peas in a bowl. Add 2 T EVOO and mix. Add a generous sprinkle of salt and pepper. Spread in the center of the baking sheet making a swath just large enough to act as a bed for the fillets. Place the fillets on top of the peas.
4. Combine the garlic, panko and the remaining 2 T of EVOO in a bowl, toss to evenly coat. Top the fillets with all the panko mixture, pressing down firmly.
5. Roast for 12 minutes. Mine took 25 minutes. Serve the fish atop the peas.
We also had the soup from last night. I was gone today, so Jim could not fix himself lunch. He ate 2 bowls of soup and 2 servings of fish.
Jim served a French white burgundy from Givry, 2007. It was absolutely wonderful.