GARLIC & HERB – BREADED PACIFIC COD FILLET WITH LEMON AND CLAM JUICE SERVED WITH THE ISRAELI GREEN ZHOUG DIPPING SAUCE OF EXTRA VIRGIN OLIVE OIL – CORIANDER – CUMIN – SALT – CILANTRO – PARSLEY – CHOPPED BANANA PEPPERS – MINCED GARLIC

We really enjoyed this sauce with the fish. . . .Just do something simple with the fish because the sauce will carry the day. . .

For 2:

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

–garlic-herb breadcrumbs (one-quarter cup)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

Dipping sauce:

–extra virgin olive oil (one-third cup)

–coriander (1 teaspoon)

–cumin (1 teaspoon)

–salt (1 teaspoon)

–cilantro (1 teaspoon, dried)

–parsley (1 tablespoon, dried)

–chopped banana peppers (3 chopped tablespoons)

–minced garlic (1 tablespoon)

1 – Place the cod in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season with salt, pepper, and olive oil. Add a dusting of the garlic-herb breadcrumbs atop the cod. Microwave on high for 6 minutes, longer by 1 to 2 minutes if a thick fillet.

2 – While cod is cooking, place the ingredients for the sauce in a small serving bowl. Stir well. Serve at room temperature.

3 – Serve the cod hot, with the dipping sauce in condiment saucers.

–Israeli dipping sauce inspired by America’s Test Kitchen’s Complete Mediterranean Cook book.

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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