Crispy Baked Cod With Greens

Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large, shallow bowl, whisk together the ketchup, mustard and mayonnaise. Set aside.

In a food processor, combine the bread crumbs, pine nuts, Parmesan cheese and parsley. Pulse until finely chopped. Transfer the mixture to a second wide, shallow bowl. Set aside.

Divide the cod fillets into serving pieces. One at a time, dredge each piece first through the mayonnaise mixture, turning to coat both sides, then through the bread-crumb mixture, again turning to coat evenly.

Arrange the fillets on the prepared baking sheet. Bake for 12 minutes or until the fish is cooked and flakes easily.

While the fish cooks, in a large skillet over medium-high, heat the oil. Add the garlic and onion, then saute until the onion is tender, about 4 to 5 minutes. Add the spinach and saute until it just wilts, about 3 minutes.

Remove the skillet from the heat and mix in the lemon zest. Divide the greens between individual serving plates and top each serving with a piece of the baked cod.