–cod (size of 3 decks of cards, one-half pound)
–tomato (1, medium, fresh, chopped)
–onion (1, divided, medium)
–celery (1 stalk, chopped fine)
–white wine (cooking wine is fine)
–brandy (buy a small, inexpensive bottle)
–squash (2, medium, sliced)
–milk (dairy or almond, not soy)
–salt and pepper
1 – Place 1 chopped tomato, one-half chopped onion, and 1 chopped stalk of celery in a covered baking dish with a little white wine and 2 tablespoons of brandy. Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil. Microwave on high for 5 minutes. Then place the cod amid the vegetables. Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil. Sprinkle chopped parsley on top. Set aside.
2 – Slice the squash and place in a covered baking dish. Chop one-half onion and place in the dish amid the squash. Season with salt, pepper, a little paprika, and olive oil. Add a small amount of milk. Microwave on high for 4 minutes.
3 – Microwave the cod for 7 minutes on high.
4 – Serve the cod hot, with the squash as a side. I also served a salad as a first course.
–cod adapted from a lobster recipe in Edward Giobbi’s Eat Right, Eat Well—the Italian Way; squash adapted from the web, a recipe for scallop squash.