–cod (size of 3 decks of cards, one-half pound)
–pesto sauce (bottled)
–salt and pepper
–angel hair pasta (one-fourth box)
–broccoli (half a head, florets only)
–black olives (half a small can)
–basil (fresh if possible)
–cayenne pepper (optional)
–marinara sauce (Italian spaghetti sauce; I used Ragu chunky)
–wasabi green peas (frozen, ready prepared)
1 – Cut a slit vertically on the cod. Place in a covered baking dish with a little water. Spoon pesto sauce into the slit. Then mix a little pesto sauce with water, and pour over the cod. Season with salt, pepper, and a little olive oil. Set aside.
2 – Place one-fourth box of angel hair pasta in a long, uncovered, baking dish. Add water to cover. Season with salt. Microwave for 5 minutes on high. When finished, keep covered to preserve warmth.
3 – Wash and then cut florets from half a head of broccoli. Place in a covered baking dish. Add half a small can of sliced black olives. Season with salt, pepper, basil, garlic powder, cayenne pepper, and olive oil. Spoon about half a dozen tablespoons of marinara sauce over the top. Microwave for 5 minutes on high. When finished, lift out the angel hair pasta from its bowl, and add to the sauce. Cover to preserve warmth. Just before dinner, stir together the pasta and the sauce.
3 – Microwave wasabi green peas for 5 minutes on high. Let sit 1 minute. Then place in a covered baking dish.
4 – Microwave the cod for 6 minutes on high.
5 – Serve the dinner Italian-style, with the pasta as a first course, followed by the cod and green peas.
–cod and pasta adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; peas, follow directions on the package.