Place a small skillet over medium-high heat. Pour 1 tablespoon extra virgin olive oil into the pan. Stir in ½ cup panko crumbs. Cook 2-3 minutes, until the crumbs are golden brown. Stir them frequently to be sure they toast evenly. Remove the pan from the heat and stir in 1 tablespoon grated fresh lemon zest. Scrape the crumbs into a small bowl and set aside. Note: The crumbs can be made up to 5 days ahead. Store them covered at room temperature.
