–cod (size of 4 decks of cards, 1 pound)
–Swiss cheese (2 or 3 slices, enough to cover cod)
–oregano (fresh if possible, cut from 6 stems; or dried, one-half teaspoon)
–salt and pepper
–clam juice (one-quarter cup)
1 – Pace the cod in a covered baking dish with clam juice. Season with salt, pepper, and olive oil. Place Swiss cheese slices on top to cover. Top with oregano and a few drops of olive oil.
2 – Serve the cod hot.
–recipe inspired by a friend in Boone, North Carolina.