BAKED COD BASIL TOPPED WITH FRESH ORGANIC ROMA TOMATOES & MARINATED ARTICHOKE QUARTERS SEASONED WITH MINCED GARLIC & EXTRA VIRGIN OLIVE OIL

The organic fresh Roma tomatoes make this dish. . .

For 4:

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

–basil (bottled, dried, 1 tablespoon)

–fresh organic Roma tomatoes (2, chopped)

–marinated artichoke quarters (bottled, 4 quarters, chopped)

–minced garlic (bottled, 1 tablespoon)

–extra virgin olive oil

–salt and pepper

1 – Place the cod in a covered baking dish.  Season with salt, pepper, and basil.

2 – Chop the tomatoes, and season with salt, pepper, and basil.  Place over the cod.  Chop the artichokes, and place on top of the tomatoes.  Add minced garlic and a few drops of extra virgin olive oil.

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

4 – Serve the cod and vegetables hot.

–cod inspired by C. Mabry, chef.

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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