–cod (size of 3 decks of cards, a half-pound)
–Caesar salad dressing
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.