We made it as directed except we subbed prewashed, baby kales for the regular kale and skip boiling them. The corn bread recipe I followed had sugar in it and was buttermilk based. The buttermilk was right but the sugar was not a good match. A recipe with a savory cornbread recipe link would be an improvement. The fish got COLD while waiting on onions and greens to cook. I would probably do these in two different pans at the same time. There was too much crouton to greens and seeds. I would rebalance this with a sprinkling of seeds on the mixture and more greens. I would also make the croutons much smaller, - like 1/2" or smaller because they were a mouthful each themselves making a full bite almost impossible. The 1" croutons also took almost twice as long as the recipe says to dry out, ours took a full 40 minutes. Finally, the skin on the fish did not crisp up and soggy skin is just gross. Luckily it was easy to pull off.