–cod (size of 4 decks of cards, 1 pound)
–pecan bits (3 tablespoons)
–oregano (dried, 1 tablespoon)
–potatoes (2, small, cut into bite-sized pieces)
–fresh tomato (medium, chopped)
–baby bella mushrooms (4 or 5, quartered)
–Vidalia onion (1, small, sliced)
–Italian parsley (fresh, 1 handful, chopped)
–cayenne pepper (one-quarter teaspoon, or to taste)
–white wine (one-eighth cup)
–chicken broth (non-fat, low sodium, one-eighth cup)
–salt and pepper
1 – Place the potatoes and Vidalia onion in a large, covered baking dish. Add chicken broth and white wine. Season with oregano, salt, pepper, cayenne pepper, and olive oil. Microwave on high for 5 minutes. Then add tomato and mushrooms. Stir. Place cod amid the vegetables. Season with oregano, salt, pepper, cayenne, and olive oil. Sprinkle parsley and pecans on top.
2 – Microwave for 8 minutes on high. Cod is done when it begins to break apart.
3 – Serve the cod and vegetables hot.
–inspired by Edward Giobbi’s Pleasures of the Good Earth.