Deviled Cod with Winter Greens

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.
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