BREADCRUMB – COVERED COD WITH GARLIC & PARSLEY IN SHERRY SAUCE / BUTTERED WHITE CORN / BUTTER LETTUCE WITH MUSHROOMS – SUMMER SQUASH – CHICKPEAS – GREEN ONIONS IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–garlic powder

–parsley

–breadcrumbs (plain, boxed)

–sherry (cooking sherry is fine)

–white corn (frozen)

–Promise Activ margarine (heart-healthy)

–butter lettuce (packaged)

–mushrooms (baby bellas, 3 or 4, sliced)

–summer squash (1, small)

–chickpeas (1 handful)

–green onions (2 bunches, sliced)

–red wine (cooking wine is fine)

–extra virgin olive oil

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a small amount of sherry.  Season with salt, pepper, garlic powder, and olive oil.  Sprinkle a small amount of breadcrumbs on top.  Then sprinkle cut parsley on top.  Set aside.

2 – Place one-half package of butter lettuce in a mixing bowl.  Slice 3 or 4 baby bella mushrooms, and add to the bowl.  Peel and slice 1 summer squash, and add to the bowl.  Add 1 handful of chickpeas.  Slice 2 stalks of green onions, and add to the bowl.  Stir well.  Wait until just before serving to add dressing of red wine and extra virgin olive oil.  Stir.

3 – Add two-thirds cup of white corn to a covered baking dish with a little water.  Season with salt, pepper, and margarine.  Microwave on high for 4 minutes.

4 – Microwave the cod for 6 minutes on high.  Cod is done when it begins to break apart.

5 – Serve the salad as a first course.  Then serve the cod hot, with the corn as a side.

–cod adapted from a lobster recipe in Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

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