Parmesan & Panko-Crusted Cod

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Zest the lemon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. To make the breadcrumb topping, in a bowl, combine the breadcrumbs, garlic paste, lemon zest, half the cheese, half the Italian seasoning, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper. Stir to thoroughly combine.

Line a sheet pan with foil. Place the squash pieces on the foil; drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the remaining Italian seasoning. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. 

Meanwhile, pat the fish dry with paper towels. Transfer to a plate. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; turn to coat. Carefully transfer to other side of the sheet pan of partially roasted squash. Evenly spread or brush the mustard onto the fish, then top with the breadcrumb topping (pressing to adhere). Roast 9 to 11 minutes, or until the squash is browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven.

* An instant-read thermometer should register 145°F.

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped kale and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished squash and cooked kale. Garnish the squash and kale with the remaining cheese. Enjoy!