–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)
–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.