DEVILED COD WITH WINTER GREENS

Deviled Cod with Winter Greens image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 381 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 537 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 36 grams