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