BAKED WILD COD IN LEMON & CLAM JUICE SERVED WITH CHILLED & PUREED MUSTARD RELISH OF DIJON – HONEY – PARSLEY – CAPERS – LEMON – EXTRA VIRGIN OLIVE OIL

An easy and good zing with cod. . .

For 2:

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

–clam juice (bottled, one-eighth cup)

–lemon juice (bottled, 3 squirts)

–Dijon mustard (bottled, 4 tablespoons)

–honey (bottled, 2 tablespoons)

–parsley (fresh, 1 handful, minced)

–capers (bottled, 4 tablespoons)

–lemon juice (bottled, 1 tablespoon)

–extra virgin olive oil (2 tablespoons)

1 – Place cod in a covered baking dish.  Add clam juice and sprinkle with lemon juice.  Season with salt, pepper, and a few drops of extra virgin olive oil.  Microwave on high for 6 minutes.  (Cod is done when it begins to break apart.)

2 – While cod is baking, add Dijon mustard, honey, minced parsley, capers, lemon juice, and extra virgin olive oil to a food processor.  Pulse until minced.

3 – Serve the cod hot, with the relish beside the cod, chilled.

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

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