BAKED COD TOPPED WITH FRESH TOMATO & RED BELL PEPPER AND SEASONED WITH OREGANO – GARLIC – BASIL – PARSLEY – ROSEMARY – BAY LEAVES – MINT IN WHITE WINE SAUCE

For 4:

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

–tomato (fresh, medium, chopped)

–red bell pepper (one-half, medium, chopped)

–oregano, basil, rosemary, mint (one-half teaspoon each)

–garlic (minced, 1 tablespoon)

–bay leaves (2, dried)

–parsley (chopped, fresh, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil (extra virgin)

1 – Place the cod in a covered baking dish.  Pour white wine on top.  Season with salt, pepper, oregano, basil, rosemary, mint, parsley, and olive oil.  Add bay leaves to the white wine sauce.  Top with chopped tomato and chopped red bell pepper. Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

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