PARSLEYED WILD COD TARRAGON SPRINKLED BY LEMON JUICE AND TOPPED WITH MUSHROOMS PIECES & STEMS – DICED TOMATOES ON GLUTEN – FREE PASTA

Tarragon works well with cod, as would a side dish of green peas seasoned with the same herb. . .

For 2:

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

–tarragon (dried, bottled, 1 teaspoon)

–lemon juice (bottled, 3 squirts)

–mushrooms (3 tablespoons, canned, drained)

–diced tomatoes (half a can, drained)

–salt and pepper

–extra virgin olive oil

–parsley (dried, 1 tablespoon)

–gluten-free pasta (1 cup; microwave in salted water for 6 minutes; then microwave on 50 percent power for 4 minutes; keep covered for warmth)

1 – Place cod in a covered baking dish.  Drench in lemon juice.  Top with mushrooms and tomatoes.  Then season the whole with tarragon and parsley.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and vegetables 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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