BAKED COD FILLET – SLICED POTATOES – KALE SPRINKLED WITH A SAUCE OF DIJON – PARSLEY – LEMON – CHOPPED ONION

This combination works, and you will have all the ingredients in your kitchen. . .

For 4:

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

–sliced potatoes (one-half can, drained)

–kale (frozen, 2 and one-half cups)

–salt and pepper

–extra virgin olive oil

The sauce:

–Dijon mustard (1 and one-half teaspoons, bottled)

–parsley (dried, bottled, 1 tablespoon)

–lemon juice (5 squirts, bottled)

–chopped onion (one-quarter cup)

1 – Place the sliced potatoes in one-third of a large, covered baking dish.  Fill the remaining two-thirds with kale.  Place cod fillet atop and centered on the kale.  Season with salt, pepper, and extra virgin olive oil.

2 – In a small mixing bowl, place the Dijon mustard.  Slowly add lemon juice to the Dijon, stirring briskly.  Add parsley and onion, and stir.  Spoon the sauce over cod, potatoes, and kale.

3 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

–recipe inspired by Real Simple magazine.

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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