–cod (size of 3 decks of cards, one-half pound)
–lemon pepper seasoning (bottled)
–salt and pepper
–Parmesan cheese (shredded)
–summer or yellow squash (2, fresh, medium)
–tomatoes (2, medium, fresh)
–capers (about 12)
1 – The day before your dinner, season cod with lemon pepper, salt, pepper, and olive oil, placing in a covered baking dish, and then putting in the refrigerator to marinate overnight.
2 – Slice “steaks” of cauliflower, one-half inch thick, and place in one layer in a covered baking dish. Season with oregano, salt, pepper, olive oil, and Parmesan cheese. Microwave for 5 minutes on high.
3 – Peel and slice squash. Slice 2 stalks of green onion. Make 2 layers in a covered baking dish. Sprinkle each layer with plain breadcrumbs, Bac’n pieces, salt, pepper, and olive oil. Microwave on high for 5 minutes.
4 – Slice the tomatoes and place on a serving plate. Slice the green onions and sprinkle on top. Sprinkle capers around the plate. Season with salt, pepper, olive oil, and feta cheese.
5 – Microwave the cod for 6 minutes on high.
6 – Serve the cod, squash, and cauliflower hot, and the salad cold.
–cauliflower adapted from French Gardener Dishes; other recipes original.