–cod (size of 4 decks of cards, 1 pound)
–Creole seasoning (1 teaspoon, boxed)
–breadcrumbs (plain, boxed, one-half cup approximate)
–mushrooms (baby bellas, 6 to 8, chopped, fresh)
–green onions (2 stalks, chopped)
–white wine (one-quarter cup)
–minced garlic (in a jar, 1 tablespoon)
–pepper (no salt)
1 – Place the white wine and garlic with a few drops of olive oil in a covered baking dish. Microwave on high for 2 minutes.
2 – Place the cod in a large plastic bag. Season with Creole spice and pepper. Add olive oil and spread over the cod by manipulating the plastic bag. Pour in plain breadcrumbs. Shake well.
3 – Place the cod in the sauce. Top with chopped mushrooms and chopped green onions. Finish with a few drops of olive oil.
4 – Serve the cod with sauce atop jasmine rice (follow instructions for microwaving on the package of rice; these vary).
–cod adapted from a redfish recipe in the Commander’s Palace restaurant cookbook, New Orleans.