MEDITERRANEAN STEAMED COD OREGANO WITH BASIL TOMATOES IMPORTED FROM ITALY – FRESH KALE – MINCED GARLIC – CHOPPED YELLOW ONION – CLAM JUICE TOPPED WITH CHOPPED FRESH GREEN ONIONS

Tasty and also good for you . . .

For 4

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

–oregano (dried, bottled, 1 tablespoon)

–tomatoes (packaged, drain, 2 cups)

–kale (3 stalks, fresh, torn into bite-sized pieces)

–minced garlic (bottled, 1 tablespoon)

–chopped yellow onion (one-half, medium)

–clam juice (one-quarter cup, bottled)

–green onions (chopped, fresh, 3 stalks)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a large covered baking dish.  Add bite-sized kale, minced garlic, and onion.  Sprinkle with a few drops of extra virgin olive oil.  Fold, stirring gently.  Microwave on high for 4 minutes.

2 – Place the cod on top, spooning a bit of the sauce over it.  Season with salt, pepper, oregano, and extra virgin olive oil.

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

4 – Serve the cod and sauce hot, atop pasta, rice, or couscous.

–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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