COD CREOLE WITH CELERY – ONION – PARSLEY IN SPAGHETTI SAUCE / COUSCOUS

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

–celery (1 stalk, chopped)

–onion (one-half, chopped)

–parsley (fresh, 1 handful, chopped)

–spaghetti sauce (bottled, two-thirds cup)

–Creole seasoning (bottled)

–couscous (boxed)

–salt and pepper

–olive oil

1 – Chop the celery, onion, and parsley, and place in a covered baking dish with two-thirds cup of spaghetti sauce.  Microwave on high for 4 minutes.  Then place the cod atop the sauce.  Season with Creole sauce, salt, pepper, and olive oil.  Set aside.

2 – Place three-fourths cup of couscous in a covered baking dish.  Season with salt.  Add 1 cup of water and a little olive oil.  Microwave on high for 2 minutes.

3 – Microwave the cod on high for 8 minutes.

4 – Serve the cod and sauce, hot, atop the couscous.  I also served tomato pie (for recipe, use the search box on this blog).

–adapted from To the Taste of a King (a shrimp recipe).

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