BACON – FLAVORED COD WITH CHIVES – MUSHROOMS – ONION – GARLIC IN CLAM JUICE SAUCE / BAKED GREEN TOMATOES WITH TOPPING OF PARMESAN – HERB BREADCRUMBS – OLIVE OIL

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

–Bac’n pieces (soy bacon

–chives (bottled)

–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.

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