Corn Nut Crusted Cod & Vegetable Ribbons

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1 large carrot, peeled

1/2 small fennel bulb

1 medium zucchini

1 yellow crookneck

2 to 2 1/2 ounces corn nuts, about a generous 1/2 cup

2 tablespoons mayonnaise

1 teaspoon spicy brown mustard

4 wild lingcod or other cod fillets, about 1-inch thick and 4-6 ounces each

Kosher salt to taste

Black pepper to taste

3 to 4 teaspoons extra virgin olive oil

Grated zest and juice of 1 lemon

4 lemon wedges, optional

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