PARSLEYED COD TOPPED WITH BUTTERED CRUMBS & LEMON SLICES IN CLAM – LEMON JUICE SAUCE / BROCCOLI WITH TOMATO – PESTO SAUCE

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

–Promise margarine (heart-healthy)

–herbed breadcrumbs (I used Pepperidge Farm)

–lemon (1, fresh)

–clam juice (bottled)

–lemon juice

–parsley (fresh if possible)

–broccoli (1 head)

–tomato – pesto sauce (bottled)

1 – Place cod in a covered baking dish with a little clam juice and a little lemon juice.  Season with salt and pepper.  In a small microwaveable bowl, place 1 tablespoon of margarine; microwave, covered, for 15 seconds.  Then mix the melted margarine with a modest amount of breadcrumbs.  Spread on top of the cod.  Season the cod with parsley.  With a very sharp knife, cut the lemon into slices.  Place slices atop the cod.  Season with just a drop or two of olive oil.  Set aside.

2 – Cut apart the head of broccoli, leaving only the stems and florets.  Arrange in a circle in a covered baking dish.  In a small bowl, mix a small amount of water with tomato – pesto sauce.  Spoon the sauce over the broccoli.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the cod for 7 minutes.

4 – Serve the cod hot, with the broccoli as a side.  I also served lima bean soup as a first course (recipe, see the search box on this blog).

–recipes original.

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