Name: Herb Crusted Cod with Greens
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Cod Fillets (1.5 lbs): Choose skinless, boneless cod fillets for ease of preparation and a mild, flaky fish that absorbs flavors beautifully.; Fresh Greens (1 lb): A mix of your favorite greens like spinach, kale, or arugula provides a healthy and vibrant base. Spinach offers a mild flavor and wilts quickly, kale adds a slightly bitter and hearty texture, while arugula brings a peppery kick.; Breadcrumbs (1/2 cup): Panko breadcrumbs are ideal for a crispy crust, offering a light and airy texture. Regular breadcrumbs can also be used.; Fresh Herbs (1/4 cup packed): A combination of fresh parsley, thyme, and dill creates a fragrant and herbaceous crust. Parsley adds freshness, thyme brings earthy notes, and dill provides a bright, slightly citrusy flavor.; Garlic (2 cloves): Minced garlic infuses the crust with a savory and aromatic depth.; Lemon (1): Fresh lemon juice brightens the flavors of the dish and adds a zesty touch to both the crust and the greens. Lemon zest enhances the citrus aroma.; Olive Oil (3 tablespoons): Used for both the herb crust and cooking the greens, olive oil adds healthy fats and richness while helping to crisp up the breadcrumbs and wilt the greens.; Salt and Black Pepper: To taste, essential for seasoning and enhancing the flavors of all the ingredients.; Red Pepper Flakes (Optional): A pinch of red pepper flakes adds a subtle warmth and a touch of spice to the herb crust, if desired.

Ingredients

Cod Fillets (1.5 lbs): Choose skinless, boneless cod fillets for ease of preparation and a mild, flaky fish that absorbs flavors beautifully.
Fresh Greens (1 lb): A mix of your favorite greens like spinach, kale, or arugula provides a healthy and vibrant base. Spinach offers a mild flavor and wilts quickly, kale adds a slightly bitter and hearty texture, while arugula brings a peppery kick.
Breadcrumbs (1/2 cup): Panko breadcrumbs are ideal for a crispy crust, offering a light and airy texture. Regular breadcrumbs can also be used.
Fresh Herbs (1/4 cup packed): A combination of fresh parsley, thyme, and dill creates a fragrant and herbaceous crust. Parsley adds freshness, thyme brings earthy notes, and dill provides a bright, slightly citrusy flavor.
Garlic (2 cloves): Minced garlic infuses the crust with a savory and aromatic depth.
Lemon (1): Fresh lemon juice brightens the flavors of the dish and adds a zesty touch to both the crust and the greens. Lemon zest enhances the citrus aroma.
Olive Oil (3 tablespoons): Used for both the herb crust and cooking the greens, olive oil adds healthy fats and richness while helping to crisp up the breadcrumbs and wilt the greens.
Salt and Black Pepper: To taste, essential for seasoning and enhancing the flavors of all the ingredients.
Red Pepper Flakes (Optional): A pinch of red pepper flakes adds a subtle warmth and a touch of spice to the herb crust, if desired.

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Parchment paper prevents sticking and ensures the cod cooks evenly without drying out on the bottom.
Prepare the Herb Crust: In a medium bowl, combine the breadcrumbs, finely chopped fresh parsley, thyme, and dill. Add the minced garlic, zest of half a lemon, 2 tablespoons of olive oil, salt, black pepper, and optional red pepper flakes. Mix well until the breadcrumbs are evenly coated with the herbs and oil. The olive oil helps bind the breadcrumbs together and creates a crispy crust during baking.
Prepare the Cod Fillets: Pat the cod fillets dry with paper towels. This step is crucial as it removes excess moisture and allows the herb crust to adhere better and become crispy. Season both sides of the cod fillets with salt and pepper.
Apply the Herb Crust: Place the cod fillets on the prepared baking sheet. Evenly distribute the herb crust mixture over the top of each cod fillet, gently pressing it down to ensure it adheres well. Don’t overcrowd the baking sheet; leave some space between fillets for even cooking.
Bake the Cod: Bake in the preheated oven for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork. The cooking time may vary slightly depending on the thickness of your cod fillets. The internal temperature should reach 145°F (63°C). Avoid overbaking, as cod can become dry.
Prepare the Greens: While the cod is baking, heat the remaining 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add your chosen greens (spinach, kale, or arugula) to the pan. If using kale, you may need to chop it into smaller pieces and cook slightly longer than spinach or arugula.
Wilt the Greens: Cook the greens, stirring frequently, until they are wilted and tender. This should take about 3-5 minutes for spinach and arugula, and slightly longer for kale (5-7 minutes). Avoid overcooking the greens; they should retain some texture and vibrant color.
Season the Greens: Squeeze the juice from the remaining half of the lemon over the wilted greens. Season with salt and pepper to taste. The lemon juice adds brightness and acidity, complementing the richness of the fish and herbs.
Serve Immediately: Once the cod is cooked and the greens are wilted, serve immediately. Place a portion of the wilted greens on each plate and top with a herb-crusted cod fillet. Garnish with extra lemon wedges if desired. Serving immediately ensures the cod is flaky and the greens are tender and flavorful.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: one normal portion
Calories: 400
Fat: 20
Protein: 45