Pesce [Fish] Italiano con Capellini [Pasta] with Roasted Red Bell Peppers – Lemon – Minced Garlic – Tarragon – Thyme – Basil in White Wine Sauce

This recipe is good for any white fish; I used cod, our frequent white fish. . .recipe was originally intended for shrimp. . .

For 2:

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

–roasted red bell pepper (3 tablespoons; from a jar; drain)

–lemon juice (3 squirts)

–minced garlic (1 tablespoon)

–tarragon, thyme, basil (one-half teaspoon each; or herbs of your choice)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the fish in a covered baking dish.  Pour in the white wine.  Drench the fish in lemon juice.  Season with garlic, herbs (I used tarragon, thyme, basil), salt, pepper.  Spoon on the roasted red bell pepper.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes, unless the fish is especially thick, and then microwave for 7 minutes.  Fish is done when it begins to break apart.

3 – Serve the fish hot, atop pasta.  (Microwave pasta in salted water, uncovered, for 6 minutes; then microwave on 50 percent power for 8 minutes.  Drain.)

–fish inspired by Fiore’s Ristorante Toscana, in Asheville, North Carolina.

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