BAKED COD FILLET OREGANO ON A BED OF ITALIAN TOMATOES – MINCED GARLIC – PLAIN BREADCRUMBS

The breadcrumbs smooth the consistency of the tomatoes. . .

For 2:

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

–oregano (dried, 2 tablespoons; be generous)

–tomatoes (packaged; I used Pomi; one-half package)

–minced garlic (1 tablespoon, bottled)

–plain breadcrumbs (one-quarter cup, boxed)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a covered baking dish.  Add garlic, breadcrumbs, and 1 tablespoon of oregano.  Also season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the cod fillet atop the bed of tomatoes.  Season with salt, pepper, and olive oil.  Add 1 tablespoon of oregano on top.

3 – Microwave on high for 8 and one-half minutes.  (Fillets take longer to cook.)

4 – Serve the cod and sauce hot, atop rice, pasta, polenta, or quinoa (follow package instructions for microwaving).

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

One Reply to “BAKED COD FILLET OREGANO ON A BED OF ITALIAN TOMATOES – MINCED GARLIC – PLAIN BREADCRUMBS”

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