Panko-coated cod with garlicky greens & quinoa
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
An herby, lemony panko crust tops cod fillets in this easy dish that’s elegant enough to make for a dinner party. To complete the meal, tender steam-sautéed kale is mixed with loads of garlic and spooned over a bed of fluffy quinoa. Serve with lemon wedges for a brightening fresh spritz at the table.
Ingredients
Uncooked Atlantic cod
1.25 pound(s)
Kosher salt
1 tsp
Black pepper
0.5 tsp
Whole wheat panko breadcrumbs
0.333 cup(s)
Olive oil
1.5 Tbsp
Lemon zest
1 tsp
Fresh lemon juice
0.5 Tbsp
Italian seasoning
0.75 tsp
Garlic powder
0.5 tsp
Garlic
4 medium clove(s)
Uncooked kale
12 oz
Cooked quinoa
2 cup(s)
Lemon wedge(s)
4 wedge(s)
Instructions
1
Preheat the oven to 425°F. Line a sheet pan with parchment paper (or a silicone mat).
2
Arrange the fish on the prepared pan; sprinkle with ½ tsp salt and ¼ tsp black pepper. In a small bowl, stir together the panko, ½ tbsp oil, lemon zest, lemon juice, Italian seasoning, and garlic powder. Spoon the panko mixture evenly over the fish. Roast in the oven until the fish flakes easily when tested with a fork, 13 to 15 minutes.
3
Meanwhile, heat the remaining 1 tbsp oil in a large skillet over medium heat. Add the minced garlic to the pan; cook 1 minute, stirring constantly. Stir in the kale, remaining ½ tsp salt and ¼ tsp black pepper, and ½ cup water (if all of the kale won’t fit, gradually add it, allowing it to wilt before adding more). Cover the skillet and cook over medium-low heat until the kale is tender, about 10 minutes. Add more water, if needed, to prevent the kale from burning.
4
Divide the quinoa evenly among 4 shallow bowls or plates; top with the kale and serve with the fish and lemon wedges.
5
Serving size: ½ cup quinoa, ¾ cup kale, and 1 fish fillet
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