Paprika-Coated Cod With Cilantro-Walnut Sauce

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1/3 cup walnut halves

1 large egg

1 teaspoon vegetable oil


1/4 cup all-purpose flour

1 teaspoon sweet paprika

1 teaspoon hot paprika

Four 6-ounce skinless cod fillets, about 3/4 inch thick

1 1/2 cups packed cilantro leaves and tender stems

3 tablespoons fresh lemon juice

1/4 cup plus 2 tablespoons extra-virgin olive oil

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