–cod fillet (size of 4 decks of cards, 1 pound)
–Vidalia onion (one-half, sliced)
–tomato (fresh, medium, 1, chopped)
–basil (1 tablespoon, divided, bottled, dried)
–parsley (fresh, 1 handful, chopped)
–garden style marinara (I used Ragu, one-third bottle)
–crème sherry (one-eighth cup)
–salt and pepper
–zita pasta (1 cup, dried)
1 – Place the zita in an uncovered microwaveable baking dish. Add water to one-half inch above the pasta. Season with salt. Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes. When finished, keep covered to preserve warmth. Drain before serving.
2 – Place the chopped tomato and sliced onion in a covered baking dish. Add garden style marinara and crème sherry. Season with salt, pepper, and olive oil. Stir well. Microwave on high for 5 minutes.
3 – Nestle the cod in the sauce. Season with salt, pepper, basil, parsley, and olive oil. Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes. Cod is done when it begins to break apart.
4 – Serve the cod and sauce hot, atop zita pasta.
–cod and sauce inspired by C. Mabry, chef.