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Deviled Cod with Winter Greens
Ingredients
  • 1 head escarole, chopped
  • 1 bunch kale, stems removed, leaves chopped
  • Juice of ½ lemon, plus wedges for serving
  • ⅓ cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • ¼ 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
Steps
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