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1 pound cod fillets (or other firm white fish)

1 tablespoon olive oil

2 cloves garlic, minced

1 medium yellow onion, thinly sliced

¼ teaspoon red pepper flakes

5 ounces baby spinach

Grated zest of 1 lemon

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

In a wide, shallow bowl, whisk together the ketchup, mustard, and mayonnaise. In a second wide, shallow bowl, combine the breadcrumbs, pine nuts, Parmesan cheese, and parsley.

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 breadcrumb mixture.

Arrange the fillets on the prepared baking sheet. Use your hands to pack additional breadcrumb mixture onto the top of the fish.

Bake for 12 to 14 minutes, or until the fish flakes easily at the thickest part.

While the fish cooks, in a large skillet over medium-high, heat the oil. Add the garlic, onion, and red pepper flakes. Sauté until the onion is tender, 4 to 5 minutes.

Add the spinach and sauté just until it wilts, about 3 minutes.

Remove the skillet from the heat and mix in the lemon zest. Divide the greens among 4 plates and top each serving with cod.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

GET ZESTY

If all you ever do with your lemons is juice them, you are depriving yourself of some serious flavor. Use an ultrafine grater to remove the zest (the thin yellow outer skin, but not the white part beneath it). Zest is jammed with flavor. Add it to baked goods, warm pasta with melted butter and garlic, and salads (or salad dressings). And if you need the juice and zest, be sure to do the zesting first. This all holds true for limes and oranges, too.

Middle Eastern Chicken and Veggies with Hummus

The Middle East is a rich source of flavor combinations we don’t often see in mainstream American cooking. In this case, cumin, oregano, cinnamon, and smoked paprika create a warm coating for chicken.

This recipe also uses the intense heat of the broiler to caramelize the natural sugars in the vegetables, creating deep flavors in a flash.

1-pound bunch asparagus, bottoms trimmed

1 green bell pepper, cored and cut into about 6 wedges

1 red bell pepper, cored and cut into about 6 wedges

1 medium red onion, cut into wedges

6 tablespoons olive oil, divided

Kosher salt and ground black pepper, to taste

½ teaspoon ground cumin

¼ teaspoon oregano

½ teaspoon cinnamon

½ teaspoon smoked paprika

1¼ pounds boneless, skinless chicken breast tenders

10-ounce tub prepared hummus (or use homemade)

4 to 8 rounds flatbread or individual-size pita bread pockets

Position a rack in the center of the oven. Heat the oven to broil. Line 2 baking sheets with foil.

In a large bowl, combine the asparagus, both bell peppers, and the onion. Drizzle with 2 tablespoons of the olive oil and toss to coat evenly.

Transfer the vegetables to one of the prepared baking sheets, arranging them in a single layer. Season with salt and pepper. Set under the broiler on the center rack; broil until tender and browned.

Meanwhile, in the same large bowl, stir together the remaining 4 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper, the cumin, oregano, cinnamon, and paprika. Add the chicken and toss to coat.

Arrange the chicken in a single layer on the second baking sheet. Broil until the chicken is cooked through, about 8 minutes. Remove both pans from the oven (the vegetables may finish first).

Divide the chicken and vegetables among 4 plates. Serve with hummus and flatbread.

HOW LONG? 25 MINUTES (15 MINUTES ACTIVE)

HOW MUCH? 4 SERVING

DRINK UP!

Strawberry Agave Mojito

A mojito isn’t your typical accompaniment to Middle Eastern–style chicken and hummus, but it works wonderfully with it. The sweet and lightly acidic drink is perfect for cutting through the heavy spices and oil.

Agave is a honey-like syrup made from the desert plant of the same name. Though the taste is mild, it can be sweeter than honey and can