Name: Deviled Cod with Winter Greens
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 head escarole, chopped; 1 bunch kale, stems removed, leaves chopped; Juice of 1/2 lemon, plus wedges for serving; 1/3 cup panko breadcrumbs; 2 tablespoons chopped fresh parsley; 2 tablespoons mayonnaise; 1 tablespoon dijon mustard; 1/4 teaspoon cayenne pepper; 4 6-ounce skinless Pacific cod fillets (or other firm white fish); Kosher salt; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 red onion, halved and sliced

Directions

Position a rack 6 inches from the heat source and preheat the broiler. Combine the panko and 1 tablespoon parsley on a plate. Combine the mayonnaise, mustard and cayenne in a small bowl. Season the cod on both sides with salt; brush the top with the mayonnaise mixture, then invert into the panko mixture, pressing to help it adhere.
Drizzle a baking sheet with olive oil and top with the cod, panko-side up. Broil until the fish is just cooked through and the panko is crisp and golden, about 6 minutes.
Meanwhile, heat a large pot or Dutch oven over medium-high heat. Add 3 tablespoons olive oil, then add the red onion and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the escarole, kale, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the greens are wilted, about 3 minutes. Stir in the lemon juice and the remaining 1 tablespoon parsley. Serve the cod with the greens and lemon wedges.

Photograph by Charles Masters

Courtesy of Food Network Magazine

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Deviled Cod with Winter Greens

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