12 Ingredients
  • 1 head escarole, chopped
  • 1 bunch kale, stems removed, leaves chopped
  • Juice of 1/2 lemon, plus wedges for serving
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 4 6-ounce skinless Pacific cod fillets (or other firm white fish)
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 red onion, halved and sliced
Nutrition
339
17% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free
     

Fat

27% 18

Saturated

13% 3

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 5

Carbs

4% 12

Carbs (net)

- 9

Fiber

13% 3

Sugars

- 3

Sugars, added

- 0

Protein

67% 34

Cholesterol

25% 76

Sodium

9% 204

Calcium

13% 127

Magnesium

20% 85

Potassium

22% 1041

Iron

10% 2

Zinc

11% 1

Phosphorus

59% 410

Vitamin A

31% 282

Vitamin C

75% 67

Thiamin (B1)

18% 0

Riboflavin (B2)

15% 0

Niacin (B3)

26% 4

Vitamin B6

46% 1

Folate equivalent (total)

24% 97

Folate (food)

- 97

Folic acid

- 0

Vitamin B12

64% 2

Vitamin D

408% 61

Vitamin E

23% 3

Vitamin K

327% 392

Sugar alcohols

- 0

Water

- 226
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