–cod (size of 3 decks of cards, one-half pound)
–salt and pepper
–broccoli (1 stalk, medium)
–black beans (canned)
–onion (1 divided, medium)
–tomatoes (2, fresh)
–avocado (1, medium)
–feta cheese (one-half small carton)
–capers (about 1 dozen)
1 – Place cod in a covered baking dish with a little water. Season with salt and pepper. In a separate bowl, stir well 3 tablespoons of honey, 2 tablespoons of Sriracha sauce, and 1 tablespoon of brown sugar. Spoon on top of the cod. Season with olive oil. Set aside.
2 – Cut broccoli from stalk, keeping the stems and florets. Break apart the broccoli. Place in a covered baking dish. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes.
3 – Rinse the canned black beans in a colander. Slice one-half onion, and place in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave the onion (only) for 3 minutes on high. Add the beans to the onion. Season with pepper and olive oil. Microwave on high for 3 minutes.
4 – Slice the tomatoes, avocado, and one-half onion, and place on a serving dish. Season with salt, pepper, olive oil, capers, and basil. Add feta cheese to the top.
5 – Microwave the cod for 6 minutes on high. Cod is done when it begins to break apart.
6 – Serve the cod hot, with the broccoli, beans, and salad as sides.
–cod adapted from food52 web site; other recipes original.