–cod (size of 3 decks of cards, one-half pound)
–Bac’n pieces (soy bacon
–mushrooms (baby bellas, 4 or 5)
–onion (Vidalia, one-half, medium)
–garlic powder (bottled)
–clam juice (or fish broth)
–green tomatoes (2, fresh, medium)
–Parmesan cheese (shredded)
–herb breadcrumbs (I use Pepperidge Farm cornbread crumbs)
1 – Wash and halve the green tomatoes. In a small mixing bowl, stir together herb breadcrumbs, Parmesan cheese, and olive oil. Then place this topping on the tomatoes. Microwave for 10 minutes; uncover when finished, because otherwise tomatoes will be piping hot.
2 – Quarter 4 or 5 baby bella mushrooms, and place in a covered baking dish. Slice one-half, medium, Vidalia onion, and place in the dish. Season with Bac’n pieces, garlic powder, salt, pepper, and olive oil. Add a little clam juice to the dish. Microwave on high for 3 minutes.
3 – Nestle the cod amid the mushrooms and onion. Season with salt, pepper, Bac’n pieces, garlic powder, chives, and olive oil. Microwave on high for 7 minutes. Cod is done when it begins to break apart.
4 – Serve the cod and vegetables hot, with the tomatoes as a side.
–cod adapted from Real Simple magazine; green tomatoes original.