–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)
–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).