Swordfish Polpette with Arugula Pistou

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3 tablespoons EVOO, plus more to toast panko and bread crumbs

1/2 cup panko bread crumbs 

1/2 cup bread crumbs 

1 1/4 to 1 1/2 pounds swordfish (trimmed weight), all skin and bloodlines removed, coarsely chopped 

Salt and pepper 

Salt and pepper

1 cup loosely packed fresh flat-leaf parsley tops 

Grated zest of 2 organic lemons 

3 or 4 cloves garlic (to taste), finely chopped 

1 large free-range organic egg, beaten 

3 tablespoons grated red onion 

1 plum tomato, seeded and finely chopped 

Arugula Pistou, recipe follows

Arugula Pistou:

1 lemon, juiced

2 handfuls arugula 

1/4 cup olive oil 

1 to 2 cloves garlic 

Salt and pepper

Salt and pepper