Fluke Milanese with Spinach

Name: Fluke Milanese with Spinach
Ingredients: 2 large eggs; 2 cups panko, toasted; 2 tablespoons grated Parmesan; Four 7- to 8-ounce skinless fluke or other flatfish fillets; Kosher salt; 2 tablespoons canola oil; 2 medium shallots, minced; 4 tablespoons unsalted butter; 1/4 cup dry vermouth; Juice of 1/2 lemon; Flaky sea salt, such as Maldon, for serving; 1 tablespoon drained capers plus 1 tablespoon caper brine; 1 tablespoon olive oil; 1 teaspoon honey; 1 teaspoon hot sauce; 12 sprigs fresh flat-leaf parsley, coarsely chopped (stems and all); 4 stems fresh tarragon, coarsely chopped (stems and all); 2 oil-packed anchovy fillets, coarsely chopped, plus 1 tablespoon anchovy oil; 1 large lemon, zested, peeled and cut into supremes (segments cut free from the pith), membranes juiced (see Cook's Note); Kosher salt and freshly ground pepper; 1 tablespoon unsalted butter; 4 cups spinach leaves