Deviled Cod with Winter Greens
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
Organization Tags
Tags easily organize your Recipe Library
Comments