Parmesan & Panko-Crusted Cod with Roasted Pumpkin & Garlic Parmesan Kale
We’re topping flaky cod with layers of smooth Dijon & cheesy Italian-seasoned breadcrumbs, then roasting it in the oven to achieve a beautifully golden brown crust—an easy technique that yields moist, flavourful results.
IN THE KIT
12 ozcod fillets
2 ozzesty Italian blend
1 ozgarlic/onion blend
6 ozseasoned panko
1 ozDijon mustard
4 ozparm cheese
2 ozveggie stock
Salt & pepper
Kitchen Items Needed
1 large non stick skillet
Baking sheet lined with aluminum foil
Place an oven rack in the centre of the oven, then preheat to 450°F;
Using a spoon, scoop out & discard the pulp;
Toss pumpkin seeds with olive oil, salt, pepper;
Cut pumpkin into bite size pieces, slicing skin off;
Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves;
Deseed lemon & into wedges.
In a bowl, combine the breadcrumbs, lemon zest, half the cheese, half the Italian seasoning, lemon juice & 2 teaspoons of olive oil. Season with salt, pepper. Stir to thoroughly combine.
Place pumpkin on baking sheet lined with foil; drizzle with 1 teaspoon of olive oil, season with salt, pepper, & the remaining Italian seasoning. Toss to coat. Arrange in an even layer on one side of the sheet pan. Spread pumpkin seeds in the middle of the sheet pan. Roast 12 minutes.
Meanwhile, pat the fish dry with paper towels. Transfer to a plate. Drizzle with 1/2 teaspoon of olive oil, season with salt, pepper; turn to coat.
Carefully transfer to the other side of the sheet pan of partially roasted pumpkin. Evenly spread or brush mustard onto the fish, then top with the breadcrumb topping (pressing to adhere). Roast 9 to 11 minutes, or until the pumpkin is browned & tender when pierced with a fork & the fish is cooked through. Remove from the oven.
Meanwhile, in a medium pan heat 1 teaspoon of olive oil on medium-high until hot. Add garlic/onion blend. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add chopped kale; season with salt & pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Carefully add veggie stock. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted & the water has cooked off. Turn off the heat & squeeze juice from lemon wedges. Taste, then season with salt & pepper if desired.
Serve the roasted fish with the roasted pumpkin & cooked kale. Garnish meal with the remaining cheese.