–cod (size of 3 decks of cards, one-half pound)
–seasoned crackers (gluten free, one-half package)
–Dutch potatoes (one-half package)
–milk (almond or soy)
–salt and pepper
–spring mix (salad greens, one-half package)
–feta cheese (one-half package)
–toasted walnuts (a handful; toast a package in advance in two parts, 2 minutes, stir, 2 minutes more, on high in microwave)
–green onions (2 stalks)
1 – Slice the potatoes one-fourth inch in diameter. Place in a covered baking dish. Season with salt, pepper, paprika, onion, and olive oil. Add milk just to cover. Microwave for 5 minutes on high; then microwave for 7 minutes on 50 percent power. When finished, keep covered to preserve warmth.
2 – Place spring mix in mixing bowl. Add walnuts and feta cheese. Slice green onions in one-half inch pieces, and add to mixing bowl. Season with salt and pepper. Stir in Caesar dressing.
3 – Place cod on a large plate. Season with salt and pepper. Spread a small amount of mayonnaise on both sides. Crush the gluten free crackers in a bag, and then roll the cod on both sides with the crumbs. Place in a covered baking dish. Microwave on high for 6 minutes. Cod is done when it begins to break apart.
4 – Serve the salad as an appetizer. Then serve the cod hot with the potatoes as a side.