A one-dish choice for a fancy but easy dinner, atop rice. . .
–wild cod (size of 4 decks of cards, 1 pound)
–broccoli florets (cut off the leafy part of 1 bunch)
–Italian basil tomatoes (I used imported Italia brand tomatoes, paper package lined with foil; 1 package)
–feta cheese (one-quarter cup, packaged)
–black olives (1 small can, drained)
–clam juice (one-eighth cup, bottled)
–minced garlic (1 tablespoon, bottled)
–fresh basil (6 to 8 medium leaves, fresh, chopped)
–salt and pepper
–extra virgin olive oil
–jasmine rice (follow package instructions, because brands differ)
1 – Place broccoli florets around a large baking dish. Add clam juice, and Italian basil tomatoes. Season with salt, pepper, and olive oil. Place the cod in the center of the broccoli florets. Season with salt, pepper, garlic, and olive oil. Sprinkle with black olives and feta cheese.
2 – Microwave on high for 9 minutes. Cod is done when it begins to break apart.
3 – Serve the cod and broccoli, with sauce, hot, atop jasmine rice.
–recipe by C. Mabry, chef, inspired by the recipes of Edward Giobbi.