ITALIAN PARSLEYED COD WITH CREAMY MINCED BABY BELLA MUSHROOM SAUCE

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

–parsley (Italian, fresh)

–baby bella mushrooms (6 to 8, minced)

–milk (dairy or almond; soy does not microwave well)

–flour

–salt and pepper

–olive oil

1 – Break 6 to 8 baby bella mushrooms into very fine pieces, and place in a covered baking dish.  Set aside.

2 – Place two-thirds cup of dairy or almond (not soy) milk in a microwaveable cup.  Microwave on high for 1 minute.  Meanwhile, place 1 tablespoon of flour in a separate cup.  When the milk has heated, slowly add the milk to the flour, stirring briskly.  Then pour the milk-flour white sauce atop the mushrooms.  Season with salt, pepper, and olive oil.  Stir well.

3 – Nestle the cod amid the mushrooms, spooning some sauce over the top.  Season with salt, pepper, and olive oil.  Sprinkle chopping parsley on top.

4 – Microwave the cod and sauce for 3 minutes on high; then microwave on 50 percent power for 6 minutes.

5 – Serve the cod with mushroom sauce hot.

–cod adapted from The Microwave French Cookbook.

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