- 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