Deviled Cod with Winter Greens

Directions

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