–cod (size of 3 decks of cards, one-half pound)
–salt and pepper
–Bac’n pieces (soy bacon)
–onion (one-half, medium)
–strawberries (sliced, 6 to 8, fresh)
–peanuts (1 handful)
1 – Place the cod in a covered baking dish with a little water. In a separate, small bowl, mix together 2 tablespoons of mayonnaise and 2 teaspoons of Dejon mustard. After seasoning the cod with salt and pepper, spread the sauce on top of the cod. Set aside.
2 – Slice the onion. Place in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Rinse the lentils in a colander, and then place in the baking dish. Season with pepper, olive oil, and Bac’n pieces. Microwave on high for 3 minutes.
3 – Place one-half package of salad greens in a mixing bowl. Add the sliced strawberries, peanuts, and a generous amount of Parmesan cheese. Season with salt, pepper, a few drops of red wine, honey, and olive oil. Stir well.
4 – Microwave the cod for 7 minutes (more because of the coating of sauce).
5 – Serve the salad as an appetizer. Then serve the cod and lentils hot.
–cod adapted from the Italian Microwave Cookbook; other recipes original.