–cod (size of 4 decks of cards, 1 pound)
–mushrooms (baby bellas, 6 to 8, chopped fine)
–green onions (3 stalks, chopped)
–parsley (fresh, chopped)
–milk (almond or dairy, not soy)
–salt and pepper
–Promise margarine (heart healthy)
1 – Place the cod in a covered baking dish. Season with salt and pepper. Add 6 to 8 finely chopped baby bellas mushrooms on top; then add 2 stalks of green onions, chopped and chopped parsley. Set aside.
2 – Place one-half cup of white wine in microwaveable cup; add one-fourth cup of soy creamer, one-fourth cup of dairy or almond milk, and 1 teaspoon of margarine. Season with salt and pepper. Microwave on high for 2 minutes. In a second cup, place 2 tablespoons of flour. When the wine/milk/creamer has heated, very slowly add to the flour, stirring briskly. Then pour the sauce over the cod. Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.
3 – Serve the cod with creasy mushroom sauce hot, atop rice or quinoa (recipes, see the search box on this blog).
–cod adapted from Julia Child’s Mastering the Art of French Cooking.