Deviled Cod with Winter Greens
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 381 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 65 milligrams
- Sodium
- 537 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 6 grams
- Protein
- 36 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.