Deviled Cod with Winter Greens

• 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
• 1 head escarole, chopped
• 1 bunch kale, stems removed, leaves chopped
• Juice of 1/2 lemon, plus wedges for serving

1. Position a rack 6 inches from the heat source and preheat the broiler.
2. Combine the panko and 1 tablespoon parsley on a plate.
3. Combine the mayonnaise, mustard and cayenne in a small bowl.
4. 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.
5. Drizzle a baking sheet with olive oil and top with the cod, panko-side up.
6. Broil until the fish is just cooked through and the panko is crisp and golden, about 6 minutes.
7. Meanwhile, heat a large pot or Dutch oven over medium-high heat.
8. Add 3 tablespoons olive oil, then add the red onion and cook, stirring occasionally, until lightly browned, about 3 minutes.
9. Add the escarole, kale, 1/2 teaspoon salt and a few grinds of pepper.
10. Cook, stirring occasionally, until the greens are wilted, about 3 minutes.
11. Stir in the lemon juice and the remaining 1 tablespoon parsley.
12. Serve the cod with the greens and lemon wedges.
13. Photograph by Charles Masters

breadcrumbs, parsley, mayonnaise, mustard, cayenne pepper, white fish, kosher salt, extravirgin olive oil, red onion, head, kale, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/deviled-cod-with-winter-greens.html (may not work)