Chicken bone broth works well with fish, surprisingly perhaps. . . . This dish is also good with chicken tenders. . . .
–Pacific cod fillet (size of 2 decks of cards, one-half pound)
–Roma tomato (1, sliced)
–red onion (also called “purple onion”; one-half, chopped)
–white mushrooms (3 whole, sliced)
–salt and pepper
–Tuscan herb olive oil to taste (or use regular extra virgin, and season to taste with rosemary, thyme, oregano, and garlic)
–rosemary (dried, 1 teaspoon, divided)
–chicken bone broth (one-quarter cup)
–jasmine rice (follow package instructions; brand differ, but microwaving works)
1 – Place the tomato, onion, mushrooms, and bone broth in a large, covered baking dish. Season with salt, pepper, rosemary, and Tuscan herb olive oil (or substitute, see above). Microwave on high for 3 minutes.
2 – Place the cod fillet on top. Season with salt, pepper, rosemary, and olive oil. Microwave for 6 minutes, 30 seconds.
3 – Serve the cod and vegetables hot, atop jasmine rice.
–recipe inspired by C. Mabry, chef.