This also works with chicken for a meat-and-potatoes dinner for family members who don’t like to experiment with exotic flavors. . .
–Pacific cod fillet (size of 2 decks of cards, one-half pound)
–mushrooms (I used a jar of button mushrooms, drained)
–baby Dutch potatoes (6 to 8, whole)
–shredded carrots (packaged; 1 handful)
–parsley (fresh; 1 handful, chopped)
–white wine (one-quarter cup)
–salt and pepper
–extra virgin olive oil
1 – Place the potatoes in a separate dish and cover with water. Do not place a lid over the potatoes. Season with salt, pepper, and extra virgin olive oil. Microwave on high, uncovered, for 6 minutes.
2 – Drain the potatoes, and place the cooked potatoes in a large, covered baking dish. Place the potatoes around the edge of the dish. Place the cod in the middle; season with salt and pepper. Pour drained mushrooms on top of the cod. Then sprinkle the shredded carrots atop everything in the dish. Finish with parsley and a few drops of extra virgin olive oil.
3 – Microwave on high for 9 minutes. Cod is done when it begins to break apart.
4 – Serve the cod and veggies hot.
–recipe adapted for fish from a vintage Southern Living magazine that featured chicken breasts.