A Simple Dinner:  COD WITH PARSLEY IN A CATSUP & LEMON SAUCE / WHITE RICE / BROCCOLI / GREEN SALAD WITH FETA & TOASTED WALNUTS

–cod (size of 3 decks of cards, a half-pound)

–catsup

–lemon juice

–parsley

–white rice

–broccoli

–salad greens

–Caesar salad dressing

–feta cheese

–toasted walnuts

 

1 – Place the cod in a covered baking dish with a little water.  Season with salt and pepper.  Add one-fourth cup of catsup to a small bowl.  Stir in 3 tablespoons on lemon juice.  Smooth over the cod.  Season with parsley on top.  Drizzle olive oil over the whole.  Set aside.

2 – Measure two-thirds cup of white rice to a large, wide-mouthed, covered baking dish.  Add two-thirds cup of water.  Season with a half teaspoon of salt and a couple of drops of olive oil.  Cook in the microwave on high for 3 minutes.  Let sit at least 5 minutes.

3 – Chop the stalk off a head of broccoli.  Break apart, with a knife, the florets and stems.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 4 minutes (longer for more tender broccoli).

4 – Place 2 handfuls of salad greens in a mixing bowl.  Add one-half cup of feta cheese and handful of toasted walnuts.  (Toast a plate of walnuts for 2 minutes on high in the microwave; take out and stir; replace for 2 and one-half minutes more.  Do this ahead of time.)  To the mixing bowl, add a small amount of Caesar salad dressing.  Season with salt and pepper.  Stir well.

5 – Serve the salad cold, as an appetizer; serve the cod on top of the rice, with the broccoli as a side.  Serve the latter hot.

–cod adapted from my mother’s recipe; other recipes original.

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