Fresh Alaskan Cod Seasoned with Parsley & Tarragon / Topped with Shredded Carrots / Cooked on a Bed of Chopped Onion – Minced Garlic – Fresh Diced Roma Tomatoes – Marinara Sauce – Clam Juice – White Wine / Served atop Jasmine Rice

The ingredients in this recipe were first assembled by Julia Child for a lobster “americaine,” but fresh cod seems to be a worthy substitute. . .

For 2

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

–parsley, tarragon (2 tablespoons each, divided)

–shredded carrots (1 handful)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–fresh diced tomatoes (2, Roma, sliced and then halved)

–marinara sauce (2 tablespoons; I used Bertoli’s garlic, olive oil, basil)

–clam juice (one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all ingredients except carrots and one-half the parsley and tarragon in a large covered baking dish. Fold well but gently. Microwave on high for 5 minutes (you want the ingredients to be very hot).

2 – Place the cod on top, center of the baking dish. Season with salt, pepper, extra virgin olive oil, and the other half of the parsley and tarragon. Spoon some sauce over the cod. Microwave on high for 7 minutes.

3 – Serve the cod and sauce hot, atop jasmine rice (for the rice, place two-thirds cup rice and 1 and one-third cup water in a covered baking dish; do not add salt; microwave on high for 5 minutes, and then microwave on 50 percent power for 10 minutes).

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

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