–cod (size of 4 decks of cards, 1 pound)
–parsley (fresh, 1 handful, chopped)
–tomato (1, medium, chopped)
–Vidalia onion (one-half, medium, sliced)
–salt and pepper
1 – Chop 1 medium fresh tomato and place in a covered baking dish with a little white wine. Add one-half sliced Vidalia onion (or sweet onion). Microwave on high for 3 minutes. Then nestle the cod amid the sauce. Season with salt, pepper, and olive oil. Sprinkle 1 handful of chopped parsley on top. Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.
2 – Serve the cod and sauce hot, atop quinoa, pasta, couscous, or rice (recipes see the search box on this blog).
–cod adapted from Rene Verdon’s The White House Chef Cookbook (from the Kennedy administration).