3 tablespoons extra-virgin olive oil, plus more for drizzling
1 red onion, halved and sliced
1 head escarole, chopped
1 bunch kale, stems removed, leaves chopped
Juice of 1/2 lemon, plus wedges
Instructions
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.
Originally Submitted
11/9/2014
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