–cod (size of 4 decks of cards, 1 pound)
–strawberries (fresh, quartered, 5 or 6)
–strawberry preserves (3 tablespoons)
–vanilla creamer (soy, packaged, one-eighth cup)
–salt and pepper
1 – Place the cod in a covered baking dish.
2 – In a small mixing bowl, place the strawberry preserves. Slowly add creamer, stirring until smooth.
3 – Quarter the strawberries, and add to the sauce. Pour the sauce atop the cod. Season the cod with salt, pepper, and a few drops of olive oil.
4 – Microwave the cod on high for 8 minutes. Cod should be flaky.
5 – Serve the cod and sauce hot, atop jasmine rice (follow instructions on the package for microwaving; brands differ).
–cod and sauce inspired by C. Mabry, chef.