PARSLEYED SPICY COD THYME – GARLIC – CAYENNE WITH BROCCOLI FLORETS – SLICED RED ONION – BLACK OLIVES IN A WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (fresh, 1 handful, chopped)

–thyme (dried, bottled, 1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–cayenne (to taste, at least one-quarter teaspoon)

–broccoli florets (cut from 1 head, fresh)

–red onion (one-half, medium, sliced)

–black olives (sliced, 1 small can, drained)

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the red onion in a large, covered dish.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Microwave on high for 4 minutes.

2 – Place the cod in the sauce.  Surround with broccoli florets.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Pour drained black olives on top.  Finish with chopped parsley.

3 – Microwave on high for 10 minutes.  When finished, check center of cod to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

4 – Serve the cod, hot, with broccoli, onion, and sauce.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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