TOMATO COD WITH CORIANDER – THYME – GARLIC – CAYENNE IN WHITE WINE SAUCE / PARMESAN BRUSSEL SPROUTS WITH RED BELL PEPPER – ONION – CAPERS / SPINACH SALAD WITH STRAWBERRIES – AVOCADO – WALNUTS

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

–tomato (medium, fresh)

–coriander (bottled)

–thyme (fresh if possible)

–garlic powder

–cayenne pepper (bottled)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–Brussel sprouts (one-half package, fresh)

–red bell pepper (one-half, fresh)

–onion (one-half)

–capers (3 tablespoons, bottled)

–Parmesan cheese (shredded)

–spinach (one-half package, fresh)

–strawberries (6 to 8, sliced

–avocado (fresh)

–toasted walnuts (1 handful)

–salad dressing (of your choice)

1 – Chop a tomato, and place it in a covered baking dish with a little white wine.  Season with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the cod in the sauce.  Season the cod with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil.  Set aside.

2 – Place 2 handfuls of fresh spinach in a mixing bowl.  Slice 6 to 8 fresh strawberries, and add to the bowl.   Slice open an avocado, and remove the pit.  Cut the flesh two ways, and then remove, adding to the bowl.  Then add 1 handful of toasted walnuts to the bowl.  Season with salad dressing of your choice.  Stir gently to avoid injuring the avocado pieces.

3 – Place one-half package of fresh Brussel sprouts in a covered baking dish with 1 inch of water.  Chop one-half red bell pepper, and place on top.  Chop one-half onion, and also place on top.  Sprinkle 2 tablespoons of capers on top.  Microwave on high for 15 minutes.  When finished, sprinkle Parmesan cheese on top, and then recover.

4 – Microwave the cod for 6 minutes on high.

5 – Serve the salad as a first course.  Then serve the cod hot, with the Brussel sprouts as a side.  I also served canned lentils with this dinner (microwave for 4 minutes).

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; Brussel sprouts adapted from Real Simple; other recipes original.

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