TOP DRESSED BAKED COD
4 6 Oz Cod Fillets
1/3 Cup Panko Breadcrumbs
1 TBSP Parsley Fresh Chopped
2 TBSP Mayonnaise
1 TBSP Dijon Mustard
¼ TSP Cayenne Pepper
Extra Virgin Olive Oil to drizzle on pan
Position a rack 6 inches from the heat and preheat the broiler. Combine the panko and 1 TBSP Parsley on a plate. Mix the Mayo, Mustard, and Cayenne and a squeeze of lemon in a small bowl. Season the cod on both sides with salt; brush the top with the mayo 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.
I always serve this COD over Greens. My green recipe follows:
1 head escarole, chopped
1 bunch kale, stems removed, leaves chopped
1 red onion, halved and sliced
1 TBSP Parsley
Meanwhile, heat a large pot over medium high heat. Add 3 TBSP, olive oil, then add the red onion and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the escarole, kale, ½ TSP salt and a few grinds of pepper. Cook, stirring occasionally, until the greens are wilted, about 3 minutes. Stir in some lemon juice to taste and the remaining 1 TBSP Parsley. If you make these greens for Christmas, it is nice to add some Grape or Cherry Tomatoes and cook them with the onions.
Serve the cod over the greens and add lemon wedges.