Start the dinner with a salad, and then this is all you need for a taste treat. . .
–Pacific cod fillet (three-fourth’s pound, size of 3 decks of cards)
–feta cheese (broken, one-quarter cup)
–diced tomatoes (one-half can; do not drain)
–roasted red pepper slices (in a jar, 3 tablespoons)
–minced garlic (1 tablespoon)
–chopped red onion (1 thick slice, chopped)
–Tuscan herb olive oil to taste
–salt and pepper to taste
–baby Dutch potatoes (6 to 8, halved)
–chicken bone broth (one-quarter cup)
–Tuscan herbs (2 tablespoons, divided; or oregano, basil, thyme)
–fresh parsley (1 handful, chopped)
1 – Slice the baby Dutch potatoes and then place in a large, covered baking dish. Season with salt, pepper, and Tuscan herbs (or oregano, thyme, and basil). Pour in one-quarter cup of chicken bone broth. Microwave on high for 7 minutes.
2 – Place the cod atop the potatoes. Season with salt, pepper, Tuscan herb olive oil, and Tuscan herbs.
3 – Place the feta cheese, diced tomatoes, red pepper slices, garlic, red onion and a few drops of Tuscan herb olive oil in a microwaveable dish. Stir well. Microwave on high for 2 minutes.
4 – Pour the sauce atop the cod. Sprinkle the chopped parsley on top. And then finish with a few drops of Tuscan herb olive oil.
5 – Microwave on high for 11 minutes.
6 – Serve the dinner hot.
–recipe inspired by C. Mabry, chef.