Roasted Cod with Wilted Kale or Chard
Ingredients
- 1 teaspoon minced garlic
- 4 tablespoons extra-virgin olive oil, divided
- ¾ cup panko breadcrumbs
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 4 (6-oz) boneless, skinless cod fillets
- 1 teaspoon kosher salt
- 8 ounces lacinato kale, stemmed, cut into 2-inch pieces
- 2 teaspoons fresh lemon juice (0.33 small lemon)
- 8 ounces (1.5 medium) tomatoes, cut into wedges
Directions
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Preheat oven to 425°F. Combine garlic and 3 tablespoons oil in a small skillet over medium, and then cook until garlic is browned, 2 minutes.
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Add panko and cook, stirring occasionally, until lightly browned, about 3 minutes, and then stir in parsley.
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Season cod with salt and place on a parchment-lined rimmed baking sheet. Top with the panko mixture and then bake until the fish flakes easily with a fork, about 12 minutes.
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Heat remaining oil in a large skillet over medium-high. Add kale and cook, stirring occasionally, until lightly wilted, 2 to 3 minutes. Sprinkle with lemon juice and serve with fish and tomato wedges.
