–cod (size of 3 decks of cards, one-half pound)
–Italian parsley (fresh if possible)
–lemon zest (lemon peel, bottled)
–plain breadcrumbs (boxed)
–broccoli (1 head, fresh)
–red potatoes (4, small)
–black-eyed peas (fresh)
–garlic powder (bottled)
–chicken broth (non-fat, low sodium)
–salt and pepper
1 – Place the fresh black-eyed peas in a small cooker with enough chicken broth to cover the peas. Season with salt, pepper, garlic powder, and olive oil. Cook for 6 hours on low. When finished, keep the setting on warm until time for dinner.
2 – Wash and then slice the potatoes, leaving the skin on. Place in a covered baking dish with 1 inch of water. Season with salt, pepper, parsley (chopped), and olive oil. Microwave on high for 15 minutes. When finished, keep covered to preserve warmth.
3 – Place the cod in a plastic bag. Add a small amount of olive oil. Then place the cod in a covered baking dish with a little water. Drench in lemon juice. Season with salt, pepper, and lemon zest (lightly). Sprinkle with plain breadcrumbs. Add chopped parsley atop the cod. Set aside.
4 – Cut the florets from a large head of broccoli. Arrange in a circle in a covered baking dish. Add a little water. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes.
5 – Microwave the cod for 6 minutes.
6 – Serve the cod hot, with the peas, potatoes, and broccoli as sides.
–cod inspired by Julia Child; other recipes original.