–cod (the size of 3 decks of cards, one-half pound)
–fine plain breadcrumbs (boxed)
–onion (one-half and one-fourth, medium)
–mushrooms (5 small)
–cream or milk (dairy, soy, or almond)
–white wine (cooking wine is fine)
–salt and pepper
–carrot (1 medium)
–tomato (2 slices, medium)
–salad dressing of your choice
1 – Slice one-half onion and mushrooms, and place in a covered baking dish. Add one-fourth cup of white wine. Season with parsley, salt, pepper, and olive oil. Microwave for 3 minutes on high. Set aside.
2 – Place cod in a plastic bag. Season with olive oil, salt, and pepper. Add one-fourth cup of breadcrumbs to the bag. Shake well. Add to the baking dish with the mushrooms and onion. Season with parsley and olive oil. Set aside.
3 – Measure two-thirds cup of barley into large, covered baking dish with a wide mouth. Add one and one-third cup of water. Peel 1 carrot and slice in narrow pennies. Add to the barley. Season with a pinch of salt. Cook on high in the microwave for 6 minutes, and then cook on 50 percent power for 9 minutes.
4 – Measure half a package of salad greens into mixing bowl. Cut off 2 slices of tomato, and then chop. Slice one-fourth onion. Add one-half cup of feta cheese to mixing bowl. Season with salt and pepper. Mix well. Add your favorite salad dressing.
5 – Cook the cod with vegetables on high for 3 minutes, and then on 50 percent power for 6 minutes. Keep covered to preserve warmth. Heat the cream or milk for 3 minutes in a microwaveable dish. When finished, pour the cream on top of the cod. Stir with the white wine.
6 – Serve the salad as a first course. Then serve the cod on top of the barley.
–cod adapted from White House Chef Cookbook; barley and salad original.