–cod (size of 4 decks of cards, 1 pound)
–oregano (fresh if possible)
–potatoes (red, sliced, 2 medium, sliced)
–tomatoes (vine-ripened if possible, 2 medium, chopped)
–onion (one-half, medium)
–capers (about 12)
–black olives (1 small can, drained)
–garlic (minced, 1 heaping tablespoon)
–salt and pepper
1 – Slice 2 medium-size potatoes, and place in a covered baking dish with a little white wine. Chop one-half medium onion, and place in the dish. Season with salt, pepper, cayenne pepper, oregano, and olive oil. Microwave on high for 10 minutes.
2 – Chop 2 medium tomatoes. Season with salt, pepper, cayenne pepper, and oregano. Place in the baking with the potatoes and onion. Add 1 heaping tablespoon of minced garlic. Stir. Microwave on high for 5 minutes.
3 – Place the cod in the sauce. Season with salt, pepper, cayenne pepper, oregano, and olive oil. Sprinkle about 12 capers on top. Drain a can of black olives, and also sprinkle on top. Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.
4 – Serve the cod and sauce hot, as a one-dish dinner.
–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way