BAKED COD TOPPED WITH FRESH TOMATO – SEASONED WITH BASIL & PARSLEY – AND ON A BED OF BABY DUTCH POTATOES – SWEET ONION – CHOPPED CELERY IN GARLIC – WHITE WINE SAUCE

 For 4:

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

–tomato (fresh, medium, chopped)

–basil, parsley (dried, 1 teaspoon each)

–baby Dutch potatoes (6 – 8, sliced into bite-sized pieces)

–sweet onion (one-half, medium, sliced)

–celery (2 stalks, chopped)

–garlic (minced, bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the potatoes, onion, celery, and garlic in a large, covered baking dish.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 5 minutes.

2 – Chop the tomato.  Season with salt, pepper, basil, and parsley.

3 – Place the cod atop the vegetables.  Then place the tomato atop the cod.  Finish with a few drops of olive oil.

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

5 – Serve the cod and vegetables hot.

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

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