CREAMY HERBED COD WITH MUSHROOMS

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

–marjoram, tarragon, parsley (bottled)

–mushrooms (baby bellas, sliced, 6 to 8)

–flour

–milk (dairy or almond, not soy)

–salt and pepper

–olive oil

1 – Slice 6 to 8 baby bella mushrooms, and place in a covered baking dish.  Place one-half cup of dairy or almond milk in a microwaveable cup; microwave on high for 1 minute.  In a separate cup, please 1 tablespoon of flour.  When the milk has heated, slowly (very slowly, in parts), add the milk to the flour, stirring briskly.  Then pour the white sauce atop the mushrooms.  Season with salt, pepper, marjoram, tarragon, parsley, and olive oil.  Stir.  Microwave on high for 3 minutes.

2 – Place the cod amid the mushrooms and sauce.  Season with salt, pepper, marjoram, tarragon, parsley, and olive oil.  Microwave the cod for 7 minutes.

3 – Serve the cod hot.  I also served the cod atop couscous, with broccoli as a side (for recipes, use the search box on this blog).

–cod inspired by Julia Child.

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