SPICY STEAMED ATLANTIC COD TOPPED IN ITALIAN BREADCRUMBS WITH MINCED GARLIC – CAYENNE – ROSEMARY – FRESH PARSLEY ON A BED OF ENGLISH PEAS IN WHITE WINE SAUCE

English peas blend well with cod. . .

For 4:

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

–Italian breadcrumbs (one-quarter cup, boxed)

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (one-quarter teaspoon, bottled)

–rosemary (1 teaspoon, bottled)

–parsley (fresh, 1 handful, chopped)

–English peas (green peas, one-half cup, frozen)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil (preferably organic)

1 – Place English peas, minced garlic, cayenne pepper, rosemary, parsley, salt and pepper (to taste), white wine, and a few drops of olive oil in a covered baking dish.  Stir well.  Microwave on high for 2 minutes.

2 – Nestle the cod amid the English peas.  Top with salt, pepper, rosemary, parsley, and extra virgin olive oil.  Sprinkle with Italian breadcrumbs.

3 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod atop the English peas, hot.

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

One Reply to “SPICY STEAMED ATLANTIC COD TOPPED IN ITALIAN BREADCRUMBS WITH MINCED GARLIC – CAYENNE – ROSEMARY – FRESH PARSLEY ON A BED OF ENGLISH PEAS IN WHITE WINE SAUCE”

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