–cod (size of 4 decks of cards, 1 pound)
–clam juice (one-quarter cup)
–breadcrumbs (plain, boxed)
–parsley (fresh if possible)
–salt and pepper
–walnuts (15 whole, toasted—in microwave for 1 minute; stir, 30 seconds more)
–minced garlic (in a jar, 1 tablespoon)
–extra virgin olive oil
1 – Place the cod in a covered baking dish, with one-fourth cup clam juice. Season with salt and pepper. Sprinkle lightly with plain breadcrumbs and chopped parsley. Microwave on high for 8 minutes.
2 – Place in a food processor: 15 whole toasted walnuts, 1 tablespoon of minced garlic, 3 tablespoons chopped fresh parsley (1 tablespoon dried), and 3 tablespoons of extra virgin olive oil. Puree until smooth. If too thick, add more extra virgin olive oil. Then puree again.
3 – Serve the cod hot, with the walnut sauce on the side.
–walnut sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.