My baked cod with blueberry sauce adapted to the microwave from the web has received many hits on my cooking blog since 2017. . . . Today’s posting is a sweeter recipe with blueberry preserves, preferred and recommended by my husband. . .
–fresh Alaskan cod (size of 2 decks of cards, one-half pound)
–blueberries (thawed from frozen; or fresh; 1 cup)
–chopped onions (one-quarter cup)
–white wine (one-quarter cup)
–blueberry preserves (1 heaping tablespoon)
–salt and pepper to taste
–extra virgin olive oil
1 – Place blueberries and blueberry preserves in a small mixing bowl. Fold over gently until preserves fully cover the blueberries. Add white wine, chopped onions, and extra virgin olive oil to taste. Stir gently. Pour into a covered baking dish. Microwave on high for 3 minutes.
2 – Place the cod in the sauce. Season with salt, pepper, and extra virgin olive oil. Spoon some of the sauce over the cod.
3 – Microwave on high for 5 minutes. Check for doneness. If not cooked, return to the microwave for 5 minutes more on 50 percent power.
4 – Serve the blueberry cod hot, atop rice, pasta, or quinoa.
–recipe original. Cooking turns the blueberries dark, but the flavor is not affected.