TARRAGON – MUSTARD COD WITH SAUCE OF DIJON MUSTARD – LEMON – MAPLE SYRUP – TARRAGON – MILK – OLIVE OIL – FAUX BUTTER – CHICKEN BROTH ATOP JASMINE RICE

–cod (size of 4 decks of cards, 1 pound)

–Dijon mustard (2 tablespoons)

–chicken broth (2 tablespoons)

–lemon juice (2 squirts, bottled)

–maple syrup (2 teaspoons)

–tarragon (dried, bottled, one-quarter teaspoon)

–salt (one-quarter teaspoon)

–pepper (to taste)

–olive oil (2 teaspoons)

–faux butter (Promise margarine, heart-healthy, 1 tablespoon, dotted on cod)

1 – In a small mixing bowl, stir vigorously the Dijon mustard, adding the chicken broth very gradually.  Then add lemon juice, maple syrup, tarragon, salt, pepper, and olive oil.  Stir vigorously.  Set aside.

2 – Place the cod in a covered baking dish.  Pour the sauce on top.  Dot with Promise margarine.

3 – Microwave on high for 8 minutes.

4 – Serve the cod hot, with the sauce atop jasmine rice (for the rice, use the package instructions for microwaving, as brands differ).

–cod adapted from Dr. Gourmet web site.

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