–cod (size of 3 decks of cards, one-half pound)
–parsley (fresh if possible)
–garlic – herb breadcrumbs (boxed)
–spinach (fresh, 1 package, baby)
–red onion (1, divided, medium)
–eggplant (1, fresh, medium)
–red wine (cooking wine is fine)
1 – Early in the day or the night before, pierce the skin of an eggplant all around. Microwave on for 5 minutes; then turn the eggplant over, and microwave for 5 minutes. Let cool (refrigerator is fine). Rack out the pulp of the eggplant onto a cutting board. Cut in 2 directions. Place in a mixing bowl. Dice very finely one-half red onion. Mince parsley. Add onion and parsley to the bowl. Season with salt, pepper, garlic salt, and olive oil. Add 3 tablespoons of red wine to the bowl. Stir the eggplant caviar very well. Chill in refrigerator until time for dinner.
2 – Place cod in a covered baking dish with a little water. Spread Dejon mustard on the top (to taste). Then spread mayonnaise on top (to taste). Sprinkle breadcrumbs on top. Season with chopped parsley, cayenne pepper, salt, and pepper. Set aside.
3 – Slice one-half red onion and place in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Dump package of spinach on top of the onion. Season with salt, pepper, garlic salt, and olive oil. Microwave on high for 5 minutes.
4 – Microwave the cod for 6 minutes.
5 – Serve the eggplant as an appetizer with bagel chips. Then serve the cod hot, with the spinach and onion as a side.
–cod and spinach adapted from food.com web site; eggplant adapted from Real Simple.