Cod with Escarole and Lemon

This mouthwatering cod recipe is from the January 2009 issue of Everyday Food.

  • Servings: 4

Source: The Martha Stewart Show, January Winter 2009


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Transfer cod to a plate. Stir lemon juice into escarole mixture. Serve cod with escarole.


On the show, Martha used just 4 lemon slices (instead of 8) and squeezed half an orange over the cooked fish and escarole.


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