A crispy, ready-breaded cod fillet comes together fast with a squeeze of lemon and a handful of greens. This shelf makes a proper weeknight dinner without fuss, with the crunchy crust staying intact through a quick pan-fry.

Serves 2. 15 minutes, 12 at the stove.

About 420 calories a serving, 52 g protein, 18 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a large skillet over medium-high heat and add 2 tablespoons oil. While it heats, pat the two cod fillets dry with a paper towel. When the oil shimmers, lay the fillets skin-side up in the pan and cook for 3 to 4 minutes until the breading is golden and crisp, then turn and cook the other side for 2 to 3 minutes. The fish will flake easily when done.6 min
2. Push the fillets to the side of the pan and add the 3 cups of greens, stirring to wilt them in the residual heat for about 1 minute. Squeeze juice from the lemon over everything and season with salt and pepper to taste.2 min

Note Swap the fresh greens for a bagged salad on the side if time is short. Leftovers keep refrigerated for one day. Serve with boiled new potatoes or crusty bread to catch the pan juices and lemon.