MEDITERRANEAN COD FILLET TOPPED WITH CHOPPED ROMA TOMATO – MINCED GARLIC – BASIL – SHREDDED PARMESAN – KALAMATA OLIVES – SAUCED IN WHITE WINE – LEMON – PARMESAN & BASIL INFUSED OLIVE OIL

This recipe is in the style of Edward Giobbi, American artist and chef with Italian roots, frequently featured on this blog. . .

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

–chopped Roma tomato (1)

–minced garlic (1 tablespoon)

–basil (1 teaspoon)

–shredded Parmesan cheese (one-eighth cup)

–kalamata olives (6 to 8)

–white wine (one-quarter cup)

–lemon juice (3 squirts)

–Parmesan & basil infused olive oil to taste

–salt and pepper

1 – Place the cod in a covered baking dish. Drench in lemon juice. Pour in the white wine. Season with salt, pepper, basil, and minced garlic. Place the chopped Roma tomato on top. Then sprinkle Parmesan cheese and kalamata olives. Finish with a generous amount of Parmesan & basil infused olive oil.

2 – Microwave on high for 7 and one-half minutes, less if fillet is thin.

3 – Serve the Mediterranean cod hot, atop pasta, rice, or quinoa, if desired.

–recipe by C. Mabry, chef.

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