BAKED ITALIAN COD FILLET ROLLED IN ITALIAN BREADCRUMBS WITH TOMATOES & CHOPPED ONION AND SEASONED WITH BASIL – MINCED GARLIC – OREGANO IN WHITE WINE SAUCE ATOP QUINOA – RICE PASTA

This is an original recipe, but quintessential Edward Giobbi. . .

For 2:

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

–Italian breadcrumbs (I used Panko; one-third cup)

–tomatoes (one-half can; do not drain)

–chopped onion (I used a lot; 1 cup)

–basil, oregano (dried, 1 teaspoon each, bottled)

–minced garlic (bottled, 1 tablespoon)

–parsley (dried, 1 tablespoon, bottled)

–white wine sauce (one-eighth cup; this is less than usual)

–salt and pepper

–extra virgin olive oil

–quinoa – rice pasta (1 cup, dry; submerge in salted water, uncovered dish; microwave for 5 minutes on high; then 2 minutes on 50 percent power; when finished, keep covered to preserve warmth)

1 – Place the tomatoes, onion, garlic, basil, oregano, with a few drops of extra virgin olive oil, in a large baking dish with the white wine.  Stir well.  Microwave on high for 4 minutes.  This will dry out the vegetables a little, what I wanted.

2 – While vegetables are cooking.  Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the Italian breadcrumbs.  Shake well.

3 – Place the cod atop the vegetables.  Sprinkle top with parsley and finish with a drop or two of extra virgin olive oil.

4 – Microwave on high for 7 minutes.

5 – Serve the cod and sauce atop the pasta, hot.

–recipe original, but influenced by Edward Giobbi.

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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