–cod (size of 4 decks of cards, 1 pound)
–green onions (3 stalks, chopped)
–mushrooms (4 or 5 baby bellas, sliced)
–spaghetti sauce (I used Newman’s Own, original)
–salt and pepper
1 – Slice 3 stalks of green onions, and place in a covered baking dish. Then place 4 or 5 baby bella mushrooms, sliced, in the dish. Set aside.
2 – In a microwaveable cup, place 2 tablespoons of spaghetti sauce. Slowly add 1 cup of white wine, stirring constantly. Season with salt and pepper. Microwave on high for 1 and one-half minutes. In a second cup, place 1 tablespoon of flour. When the white wine/tomato has heated, slowly add to the flour, beating briskly. Then pour the sauce atop the green onions and mushrooms. Microwave on high for 3 minutes. Then stir well.
3 – Place the cod in the sauce, spooning some sauce atop the cod. Season the cod with salt, pepper, tarragon, and olive oil. Microwave for 9 minutes on high.
4 – Serve the cod and sauce hot, atop white or brown rice, couscous, quinoa, or pasta (recipes, see the search box on this blog).
–cod adapted from Julia Child’s The French Chef Cookbook (from her television series).