–cod (size of 3 decks of cards, one-half pound)
–Cajun seasoning (or Creole, bottled)
–lemon pepper (bottled)
–green onions (2 stalks)
–white wine (cooking wine is fine)
–spinach – kale (fresh, packaged)
–salt and pepper
–tomatoes (2, fresh)
–avocado (1, medium, fresh)
–extra virgin olive oil
1 – Place the cod in a covered baking dish. Drench in lemon juice. Season with salt, pepper, lemon pepper, garlic salt, and Cajun or Creole seasoning. Slice green onions into one-quarter inch pieces, and then scatter on top of the cod. Pour a little white wine around the cod. Add a little olive oil on top. Set aside.
2 – Place the spinach – kale in a large, wide-mouthed baking dish with a little water. Season with salt, pepper, garlic salt, and olive oil. Microwave on high for 5 minutes.
3 – Wash and slice the tomatoes, placing them on a plate. Cut open the avocado, remove the pit, and slice; then add to the tomatoes. Season with salt, pepper, balsamic vinegar, and extra virgin olive oil. Sprinkle a generous amount of feta cheese on top.
4 – Microwave the cod for 6 minutes.
5 – Serve the cod hot, with the spinach – kale hot and the salad cold.
–cod inspired by allrecipes.com; other recipes original.