Deviled Fish with Greens

Top with tomatoes before baking.

  • 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 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
  • Tomatoes, sliced

Preheat oven to 350.

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 (increase to 8-9 m with the tomatoes etc next time)

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.

Add preserved garlic-vinegar if available.

Stir in the lemon juice and the remaining 1 tablespoon parsley. Serve the cod with the greens and lemon wedges.

Photography and cinematography by smboro

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