–cod (size of 3 decks of cards, one-half pound)
–tomato (medium, fresh)
–thyme (fresh if possible)
–cayenne pepper (bottled)
–white wine (cooking wine is fine)
–salt and pepper
–Brussel sprouts (one-half package, fresh)
–red bell pepper (one-half, fresh)
–capers (3 tablespoons, bottled)
–Parmesan cheese (shredded)
–spinach (one-half package, fresh)
–strawberries (6 to 8, sliced
–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.