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

–milk (dairy or almond; soy doesn’t work well in the microwave)


–tomato (1, medium, fresh)

–onion (one-half)

–parsley (generous handful, fresh)

1 – Dice the tomato, and place in a covered baking dish.  Chop one-half onion, and also place in the dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Using a colander, drain the liquid from the tomato and onion.  Place the cod atop these drained vegetables in the baking dish. 

3 – Place one-half cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 45 seconds.  In a second cup, place 1 tablespoon of flour.  Slowly add the hot milk to the flour, beating briskly.  Then pour the milk/flour atop the cod.  Season the cod with salt, pepper, olive oil, and chopped parsley.

4 – Microwave the cod for 6 minutes on high.

5 – Serve the cod hot.  I also served fresh asparagus with lemon zest; canned black-eyed peas flavored with Bac’n pieces; and a salad of spring mix with avocado in ginger – sesame dressing (for recipes, use the search box in this blog).

–adapted from To the Taste of a King, a recipe of a French chef from 1933.



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