Note: This recipe was originally intended for lobster but works well with cod.
–cod (size of 3 decks of cards, 1 pound)
–parsley (fresh, 1 handful)
–green onions (2 stalks, chopped)
–celery (1 stalk, chopped)
–carrots (1 handful, chips)
–garlic (minced, in a jar)
–brandy (buy a small, inexpensive bottle)
–chicken broth (low sodium, non-fat)
–salt and pepper
1 – Chop 2 stalks of green onions, 1 stalk of celery, and 1 handful of carrot chips, and place in a covered baking dish with a little white wine, a little chicken broth, and a few drops of brandy. Add 1 tablespoon of minced garlic. Stir. Microwave on high for 3 minutes.
2 – Place the cod in a plastic bag. Season with salt, pepper, and olive oil. Pour in breadcrumbs and shake well. Then place in the sauce. Sprinkle tarragon and chopped parsley on top. Finish with a few drops of olive oil.
3 – Microwave on high for 8 minutes.
4 – Serve the cod hot, atop pasta, quinoa, couscous, or rice.
–cod inspired by Rene Verdon’s The White House Chef Cookbook (from the sixties, the Kennedy administration).