I offer some substitutes if grocery shopping is difficult. . .
–cod (size of 2 decks of cards, one-half pound); or 2 drained cans of crabmeat (just heat the crabmeat for 1 and one-half minutes)
–garlic (minced, 1 tablespoon; or garlic salt, 1 teaspoon; or flaked garlic, 1 tablespoon)
–capers (optional; 2 tablespoons, bottled)
–parsley (fresh, 1 handful, chopped; or 2 tablespoons, dried; or substitute cilantro, dried, 2 tablespoons)
–red wine (one-eighth cup; optional)
–lemon juice (bottled, 3 squirts; optional)
–salt and pepper
–extra virgin olive oil
–diced tomatoes (one-half can, do not drain; or 1 medium tomato, chopped, fresh)
1 – Place the tomatoes in a large, covered, baking dish. Add red wine and minced garlic. Stir. Microwave on high for 2 minutes.
2 – Nestle the cod amid the tomato. Drench in lemon juice. Season with salt, pepper, extra virgin olive oil, and parsley. Place capers on top. Finish with a few drops of olive oil.
3 – Microwave the cod on high for 7 minutes. Cod is done when it begins to break apart.
4 – Serve the cod and sauce hot.