COD WITH ITALIAN PARSLEY AND LEMON ZEST & JUICE SPRINKLED WITH BREADCRUMBS / BROCCOLI FLORETS / PARSLEYED RED POTATOES / BLACK – EYED PEAS IN BROTH WITH GARLIC

–cod (size of 3 decks of cards, one-half pound)

–Italian parsley (fresh if possible)

–lemon zest (lemon peel, bottled)

–lemon juice

–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

–olive oil

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.

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