Note: Prepare the black olives at least 3 hours in advance and marinate in a closed container in the refrigerator.
–cod (size of 3 decks of cards, one-half pound)
–tomato (1 whole, fresh, medium
–onion (one-half, medium)
–white wine (cooking wine is fine)
–Italian style bread crumbs
–green beans (frozen)
–black olive (sliced, one small can)
–extra virgin olive oil
–olive oil (regular)
–salt and pepper
1 – To prepare the black olives, pour out the juice in the olives and then pour the olives into a small contained with tight lid. Sprinkle with garlic powder. Stir. Add extra virgin olive oil to cover. Close container and place in refrigerator for at least 3 hours before dinner.
2 – Chop the tomato, season with salt and pepper, and place in a small microwaveable bowl with cover. Heat in the microwave for 4 minutes, until the tomato has the consistency of puree. Set aside.
3 – Chop the onion, and place in a small microwaveable bowl with cover. Add water just to cover. Microwave for 5 minutes on high. Set aside.
4 – Place the cod in a covered baking dish. Add a quarter of a cup of white wine. Place the cooked onions on either side of the cod. Season the cod and onion with salt, pepper, olive oil, basil, and a sifting of Italian style bread crumbs. Spread the tomato on top of the cod. Set aside.
5 – Place 2 handfuls of green beans in a covered baking dish. Season with salt, pepper, garlic powder, and olive oil. Microwave for 6 minutes on high.
6 – Measure two-thirds cup of white rice in a large, wide-mouthed, baking dish with cover. Add two-thirds cup of water. Season with one-half teaspoon of salt, and a drop of olive oil. Cook on high in the microwave for 3 minutes. Let sit for at least 5 minutes.
7 – Cook the cod for 6 minutes in the microwave on high. Test the center to be sure that it is done. If not, return to the microwave for 1 minute more.
8 – Serve the dinner hot, with the black olives as a relish, cold, on the side.
–black olives adapted from the recipe of a friend in Shakopee, Minnesota; other recipes original.