An easy and good zing with cod. . .
–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.