FRENCH MEDITERRANEAN BASQUE REGION COD WITH FRESH ROMA TOMATO CIRCLES – ROASTED RED PEPPER SLICES – MINCED GARLIC – CHOPPED ONION – FAUX BACON – PARSLEY – EXTRA VIRGIN OLIVE OIL IN CHICKEN BONE BROTH

The recipe was originally intended for chicken, but works well with fish. . .

–cod (size of 2 decks of cards, one-half pound)

–Roma tomatoes (3)

–roasted red pepper slices (2 tablespoons; in a jar)

–minced garlic (1 tablespoon)

–chopped onion (one-quarter cup)

–faux bacon (soy bacon, 2 tablespoons)

–parsley (dried, 1 teaspoon)

–extra virgin olive oil to taste

–chicken bone broth (one-eighth cup)

–salt and pepper

1 – Slice the Roma tomatoes, and place in a covered baking dish. Add red pepper slices, minced garlic, chopped onion, soy bacon, parsley, olive oil, chicken bone broth, and season with salt and pepper. Stir gently. Microwave on high for 6 minutes.

2 – Place the cod on top of the sauce, and sprinkle with salt and pepper. Spoon sauce over the cod.

3 – Microwave on high for 7 minutes, longer if the cod is thick.

4 – Serve the cod and sauce hot.

–recipe inspired by The Best of French Cooking.

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