Prepare three bowls: one with the flour, one with the beaten eggs, and one with the panko.
Season the cod fillets with salt and pepper. Dredge first in the flour, then in the beaten eggs, and finally in the panko, pressing lightly so the coating adheres well.
In a skillet, heat a generous drizzle of olive oil over medium-high heat.
Cook the breaded fillets for 3 to 4 minutes per side, until golden brown and crispy.
In a bowl, combine the yogurt, mayonnaise, lemon juice, lemon zest, garlic, and capers. Season with salt and pepper, and mix well. Set aside.
In another bowl, toss the cherry tomatoes with a few chopped basil and a drizzle of olive oil. Season with salt and pepper to taste.
Spoon some sauce onto the bottom of each plate.
Place the breaded cod fillet on top, then garnish with the fresh tomato salad.
