A Simple Dinner: PACIFIC COD WITH MUSHROOMS – BABY DUTCH POTATOES –SHREDDED CARROTS SEASONED WITH PARSLEY AND IN WHITE WINE

This also works with chicken for a meat-and-potatoes dinner for family members who don’t like to experiment with exotic flavors. . .

For 2:

–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.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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