The Martha Stewart Show

Cod with Escarole

The Martha Stewart Show

Soprano Susan Graham joins Martha in the kitchen to chat about her upcoming performance at Carnegie Hall for Marilyn Horne's 75th Birthday Gala and to prepare cod with escarole and lemon.

Cod with Escarole and Lemon

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Ingredients

2 lemons
1 tablespoon olive oil
1 medium red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
4 boneless, skinless cod fillets (6 ounces each)
Coarse salt and ground pepper

Directions

Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
Stir in escarole and 1/2 cup water. Arrange cod on top; season with salt and pepper. Place two lemon slices on each fillet. Cover, and cook until cod is opaque throughout, 12 to 14 minutes.
Transfer cod to a plate. Stir lemon juice into escarole mixture. Serve cod with escarole.

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The Martha Stewart Show

Cod with Escarole

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