Crispy Baked Cod With Greens

1 tablespoon ketchup

2 tablespoons Dijon mustard

2 tablespoons mayonnaise

1 cup panko bread crumbs

1/4 cup pine nuts

1/2 cup grated parmesan cheese

2 tablespoons dried parsley

1 pound cod fillets (or other firm white fish)

1 tablespoon olive oil

2 cloves garlic, minced

1 medium yellow onion, thinly sliced

5 ounces baby spinach

Zest of 1 lemon

Heat the oven to 400 degrees. 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 4 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 4 serving plates and top each serving with a piece of the baked cod.

Serves four.

@Recipe nutrition:Nutrition values per serving: 383 calories (150 calories from fat) 17 g fat (3 g saturated), 30 g carbohydrate, 3 g fiber, 29 g protein, 55 mg cholesterol, 717 mg sodium.