A Celebratory Dinner for 2:  STEAMED COD FILLET AMANDINE ROLLED IN PLAIN BREADCRUMBS – EXTRA VIRGIN OLIVE OIL – WORCESTERSHIRE SAUCE AND TOPPED WITH TOASTED ALMOND SLICES – FRESH LEMON CIRCLES – FRESH PARSLEY – IN A SAUCE OF CLAM JUICE

This recipe is an adaptation from New Orleans’ Brennan’s Restaurant and the Brennan’s is the best for amandine I have ever found. . .

For 2:

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

–plain breadcrumbs (one-third cup)

–extra virgin olive oil to taste

–Worcestershire sauce (1 teaspoon)

–toasted almond slices (ready – prepared, one-quarter cup)

–lemon circles (one-half fresh lemon, sliced chilled)

–fresh parsley (1 handful, chopped)

–clam juice (one – cup, just for steaming)

–salt and pepper to taste

1 – Place the cod fillet in a plastic bag.  Season with salt and pepper.  Add olive oil and Worcestershire sauce; be sure fillet is covered entirely.  Then pour in plain breadcrumbs and shake well.

2 – Place the cod fillet in a covered baking dish. Pour in the clam juice.  Sprinkle with almond slices, then place sliced lemon atop the fillet.  Finish with fresh parsley and a few drops of olive oil.

3 – Microwave on high for 7 minutes.

4 – Serve the fillet hot.

–recipe substitutes cod for trout recipe in New Orleans’ Brennan’s Cookbook.

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