NEW ORLEANS STYLE WILD COD ROLLED IN BUTTERY BREADCRUMBS SPRINKLED WITH CREOLE SEASONING AND TOPPED BY CHOPPED YELLOW AND GREEN ONIONS

For a delightful taste, don’t skimp on the Creole seasoning. . .

For 2:

–wild Atlantic cod (size of 2 decks of cards, one-half pound)

–buttery breadcrumbs (8 to 10 buttery crackers, crushed)

–Creole seasoning (1 tablespoon, bottled)

–chopped yellow onions (one-quarter cup)

–green onions (3 stalks, chopped)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  In a separate bag, place buttery crackers.  Seal the bag.  Crush the crackers with the back of an ice cream spoon.  Pour the crackers in the bag with the cod, and shake well.  Place the breaded cod in a covered baking dish.

2 – Sprinkle Creole seasoning atop the cod.  Then place yellow and green onions on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod hot.

–recipe original.

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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