–cod (size of 4 decks of cards, 1 pound)
–mint (1 tablespoon, bottled, dried)
–asparagus (1 frozen package; I used Pictsweet Signature)
–tomato (fresh, 1, medium, chopped)
–celery (fresh, 2 stalks, chopped)
–parsley (fresh, 1 handful, chopped)
–basmati rice (use the package instructions; brands differ)
–salt and pepper
–lemon juice (3 squirts, bottled)
1 – Steam the asparagus in its package, according to directions. Leave in package until time to serve.
2 – Chop the tomato; season with salt, pepper, and olive oil. Place tomato and celery in a covered baking dish. Microwave on high for 5 minutes. (You want the tomato to break down into a sauce.)
3 – Nestle the cod amid the sauce. Drench in lemon juice. Season with salt, pepper, mint, parsley, and olive oil. Microwave on high for 8 minutes. Cod is done when it begins to break apart.
4 – Serve the cod and asparagus, hot, atop basmati rice.
–cod adapted from Edward Giobbi’s Italian Family Cooking.