This recipe is brought to you by, my son Zac! He has never been one to stay with the same old foods but loves to venture out and find meals that are good for you but taste amazing at the same time. I know if Zac is involved that it tastes amazing!
I must admit, I don’t love fish, but this looks good enough to eat!
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 ( you can use another firm white fish)
3 Tablespoons 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 for serving
- Place your rack 6 inches from the heat source and preheat the broiler. Combine the Panko and 1 Tablespoon parsley on a plate. In a bowl, combine the mayonnaise, mustard, and cayenne. Season the cod on both sides with salt: brush the top with the mayonnaise mixture, then dip into the Panko mixture, press it firmly to make the breadcrumbs stick.
- Coat a baking sheet with olive oil and place the cod onto the sheet, with the Panko side up. Broil until the fish is just cooked through and the Panko is crisp and golden, it will take about 6 minutes.
- Meanwhile, heat a large pot over medium heat. Add 3 Tablespoons olive oil, then add the red onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the escarole, kale, 1 teaspoon salt, and 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 fish with the greens and lemon wedges.