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Cod with Escarole and Lemon

Cod with Escarole and Lemon

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

The Martha Stewart Show, January Winter 2009 http://www.marthastewart.com/353676/cod-escarole-and-lemon
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  • Yield Serves 4

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

  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.

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