BAKED BUTTERED WILD COD WITH CAPERS – FRESH PARSLEY – MINCED GARLIC – LEMON – SLICED ONION – EXTRA VIRGIN OLIVE OIL IN WHITE WINE SAUCE

The capers and the butter make this recipe. . .

For 4:

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

–healthy margarine (I use Smart Balance; 1 tablespoon)

–capers (3 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (2 tablespoons)

–onion (one-half, medium sliced)

–extra virgin olive oil (to taste)

–white wine (one-quarter cup)

–salt and pepper (to taste)

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Top with capers, parsley, minced garlic, sliced onion, and extra virgin olive oil.  Add white wine to the dish.

2 – Microwave on high for 8 minutes.

3 – Serve the cod and sauce hot.

–adapted by C. Mabry, chef, from a lost recipe.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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