SPANISH STYLE BLACKENED COD WITH PAPRIKA – THYME – OREGANO – GARLIC POWDER – ONION POWDER – CAYENNE – SALT – PEPPER PLACED ATOP SCALLOPED PAPRIKA BABY DUTCH POTATOES WITH CHOPPED ONION BAKED IN NONFAT MILK & EXTRA VIRGIN OLIVE OIL

This is a special recipe for blackened seasoning that is unique to Spain. . .

For 2:

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

–paprika (2 teaspoons, divided)

–thyme, oregano, garlic powder, onion powder (one-half teaspoon each spice)

–cayenne pepper (one-quarter teaspoon)

–salt and pepper to taste

–baby Dutch potatoes (sliced, about 10 small potatoes)

–chopped onion (one-quarter cup)

–nonfat milk (skim)

–extra virgin olive oil to taste

1 – Slice baby Dutch potatoes, and place in a deep-dish baking dish. Season with salt, pepper, paprika, and extra virgin olive oil. Pour nonfat milk to cover only. Microwave, uncovered, on high for 6 minutes; then microwave on 50 percent power for 6 minutes more. When finished, cover to preserve warmth.

2 – Place the cod atop the potatoes. Season with paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, salt, and pepper. Finish with a few drops of extra virgin olive oil. Microwave the dish for 6 minutes (7 if the cod is thick).

3 – Serve the cod and potatoes hot.

–recipe by C. Mabry, chef, inspired from the web. Blackened cod comes directly from Spain on a Fork.

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