Fresh Alaskan Cod with Sauce of Blueberries – Chopped Onions – White Wine – Blueberry Preserves

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. . .

For 2:

–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.

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