This recipe is rich with varied Mediterranean taste treats, and the whole works together very well. . .
–Pacific cod (size of 2 decks of cards, one-half pound)
–pasta sauce (4 tablespoons; I used Bertoli’s garlic and basil)
–black olives (1 small can, drained, sliced)
–chopped onion (one-quarter cup)
–minced garlic (1 tablespoon)
–lemon juice (3 squirts)
–honey (drizzle 3 ribbons of honey down the cod fillet)
–basil (2 teaspoons, dried)
–coriander (1 teaspoon)
–cumin (one-half teaspoon)
–cinnamon (1 tablespoon)
–nutmeg (one-quarter teaspoon)
–salt and pepper to taste
–extra virgin olive oil
1 – Place the cod in a large, covered baking dish. Drench in lemon juice. Spoon the pasta sauce on top, and then spread across the cod. Place the following in order atop the cod: black olives, onion, garlic (drop bits of garlic throughout the top of the cod), honey, basil, coriander, cumin, cinnamon, nutmeg, and salt and pepper. Drizzle a few drops of extra virgin olive oil on top.
2 – Microwave on high for 9 minutes (less if a thin fillet).
3 – Serve the Mediterranean cod hot.
–cod adapted from America’s Test Kitchen’s Complete Mediterranean Cook book.