I sliced the Roma tomatoes into circles to make the dish look pretty. . .and it is tasty, taking a cue from recipes by Edward Giobbi that have been adapted to the microwave extensively in this blog. . .
–Pacific cod fillet (size of 2 decks of cards, one-half pound)
–Roma tomatoes (2)
–white wine (one-eighth cup)
–basil (dried), chives (dried), minced garlic (1 tablespoon each; be generous with the herbs)
–salt and pepper to taste
–Tuscan herb olive oil (or substitute extra virgin, and herbs oregano, basil, garlic, and thyme, one-eighth teaspoon each)
1 – Slice the Roma tomatoes into circles of one-third inch each in thickness. Place in the bottom of a covered baking dish. Season with basil, chives, minced garlic, salt, pepper, and Tuscan herb olive oil. Microwave on high for 5 minutes. (You want the tomatoes to be cooked soft.)
2 – Place the cod in the center of the dish, atop the tomatoes. Season with salt, pepper, basil, chives, and a few drops of Tuscan herb olive oil.
3 – Microwave on high for 7 minutes.
4 – Serve the cod and tomatoes hot, atop pasta or rice if desired.
–recipe inspired by C. Mabry, chef.