–cod (size of 4 decks of cards, 1 pound)
–thyme and 2 bay eaves
–tomato (fresh, medium)
–onion (one-half, sliced)
–Dijon mustard (1 teaspoon)
–milk (dairy or almond)
–mayonnaise (3 heaping tablespoons)
–stuffed green olives (6 to 8, sliced)
–Worcestershire sauce (1 teaspoon)
–parsley (fresh, 1 handful)
–garlic (minced, one-half teaspoon)
–cayenne pepper (just a dash)
1 – Place the cod in a covered baking dish with a little water. Season with salt, pepper, thyme, 2 bay leaves, and a little cayenne pepper. (Do not season with olive oil.) Microwave on high for 10 minutes. When finished, let cool, and then place in the refrigerator, for more preparation later on.
2 – Remove the cod from the refrigerator. Slice one-half onion and a medium fresh tomato, and place on each side of the cod. Set aside.
3 – Place 3 eggs in a small baking dish. Add 3 teaspoons of milk (dairy or almond). Season with salt and pepper. Stir briskly. Microwave for 2 and one-half minutes on high. When finished, break apart the omelet with a knife and fork. Chop 1 handful of fresh parsley, and add to the egg. Add 1 teaspoon of Dijon mustard, one-half teaspoon of minced garlic, 1 teaspoon of Worcestershire sauce, 3 heaping tablespoons of mayonnaise, 6 to 8 sliced green olives, and a dash of cayenne pepper. Stir well.
4 – Serve the cod, tomato, and onions cold, with the egg salad beside the cod on a plate.
–cod and egg salad adapted from To the Taste of a King (fifties New Orleans cookbook)