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