A One-Dish Dinner: PACIFIC COD FILLET ON A BED OF SLICED POTATOES – SURROUNDED BY CAULIFLOWER FLORETS – SPRINKLED WITH SLICED BLACK OLIVES – AND SEASONED WITH TURMERIC AND CUMIN IN WHITE WINE SAUCE

For 4:

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

–sliced potatoes (one-half can, drained)

–cauliflower florets (one-half package, frozen, just enough to surround the the dish)

–sliced black olives (1 small can, drained)

–turmeric (1 tablespoon)

–cumin (1 teaspoon)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes in the bottom of a large, covered baking dish, centered. Place cauliflower florets around the edge of the dish. Season with salt, pepper, and extra virgin olive oil. Pour in the white wine. Microwave on high for 6 minutes (3 minutes if you prefer firm cauliflower in the finished dinner).

2 – Place the cod fillet in the center of the baking dish. Season with salt, pepper, and extra virgin olive oil. Sprinkle turmeric and cumin over all the food. Then sprinkle sliced black olives over all. Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 9 minutes.

4 – Serve the cod and vegetables hot.

–recipe original. (Note: The yellow turmeric and cumin will turn red when heated together, a chemical reaction, but this does not affect the taste or the freshness of the food.)

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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