PARSLEYED WILD ATLANTIC COD WITH ROSEMARY AND MINCED GARLIC IN ITALIAN TOMATOES ATOP ROTINI PASTA

Italian through and through. . .

For 2:

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

–rosemary (bottled, 1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–Italian tomatoes (1 cup, packaged; I used Pomi brand)

–rotini pasta (1 cup, dry)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a covered baking dish.  Add rosemary, minced garlic, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, rosemary, and olive oil.  Sprinkle parsley on top.  Microwave on high for 6 minutes and 30 seconds.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce, hot, atop pasta (microwave, uncovered, in water 1 inch above pasta, salted, for 6 minutes; then microwave for 8 minutes more on 50 percent power).

–recipe original, but in the spirit of Edward Giobbi.

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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