MARINATED LEMON PEPPER COD / CAULIFLOWER WITH PARMESAN & OREGANO / SQUASH CASSEROLE WITH GREEN ONION / FETA – TOMATO SALAD

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

–lemon pepper seasoning (bottled)

–salt and pepper

–olive oil

–cauliflower (fresh)

–Parmesan cheese (shredded)

–oregano

–summer or yellow squash (2, fresh, medium)

–green onions

–Bac’n pieces

–plain breadcrumbs

–feta cheese

–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.

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