–cod (size of 4 decks of cards, 1 pound)
–parsley (1 handful, chopped)
–cherry preserves (3 tablespoons, bottled)
–vanilla soy creamer (one-quarter cup)
–salt and pepper
1 – Place the cherry preserves in a small mixing bowl. Slowly add vanilla soy creamer, stirring constantly.
2 – Place the cod in a covered baking dish. Pour the cherry – creamer sauce over the top. Season with salt, pepper, and parsley. Finish with a few drops of olive oil.
3 – Serve the cod and sauce hot, atop jasmine rice (follow instructions for microwaving on the package, as brands differ).
–cod inspired by C. Mabry, chef.