–cod (size of 4 decks of cards; 1 pound)
–paprika (bottled, one-quarter teaspoon)
–crabmeat (one-half small can, drained)
–Parmesan cheese (shredded, 2 tablespoons)
–sliced almonds (packaged, 2 tablespoons)
–lemon juice (bottled, 2 squirts)
–white wine (one-eighth cup)
–mayonnaise (bottled, 2 tablespoons)
–salt and pepper
1 – Place the crabmeat, Parmesan cheese, sliced almonds, lemon juice, and mayonnaise in a small mixing bowl. Stir well. Remove to a small covered baking dish; microwave on high for 1 minute, just to heat. (If the crabmeat is not heated, it will interfere with microwaving the cod.)
2 – Place the cod in a covered baking dish with the white wine. Season with salt and pepper. Spread the crabmeat topping over the cod. Sprinkle with paprika. Finish with a few drops of olive oil.
3 – Microwave the cod/crabmeat topping for 9 minutes on high. Check for doneness. The cod is cooked when it begins to break apart.
4 – Serve the cod and crabmeat hot, atop jasmine rice (follow package instructions for microwaving of rice; brands differ).
–cod and crabmeat topping adapted from Taste of Home web site.