–cod (size of 3 decks of cards, one-half pound)
–coconut milk (canned)
–green curry paste (bottled)
–tomato (1, medium)
–onion (one-half, medium)
–white rice (instant, boxed)
–salt and pepper
–green peas (one-half package, frozen)
–tarragon (fresh if possible)
1 – Slice the onion, and place in a covered baking dish. Chop the tomato, and season with salt, pepper, and garlic salt; place in the baking dish. Stir, briskly, 1 tablespoon of green curry paste into one-third cup of coconut milk. Pour over the onion and tomato. Microwave for 3 minutes on high. Nestle the cod amid the onion, tomato, and coconut milk. Season with salt, pepper, and garlic salt. Set aside.
2 – Place the green peas in a covered baking dish with a little water. Season with salt, pepper, tarragon, and olive oil. Microwave for 4 minutes on high.
3 – Place two-thirds cup of white rice in a covered baking dish. Add two-thirds cup of water. Season with salt and olive oil. Stir. Microwave for 2 minutes on high. Let sit for at least 5 minutes.
4 – Microwave the cod for 6 minutes on high, and then for 6 minutes more on 50 percent power.
5 – Serve the cod with vegetables on top of the white rice, with the green peas as a side.