The breadcrumbs smooth the consistency of the tomatoes. . .
–cod fillet (size of 2 decks of cards, one-half pound)
–oregano (dried, 2 tablespoons; be generous)
–tomatoes (packaged; I used Pomi; one-half package)
–minced garlic (1 tablespoon, bottled)
–plain breadcrumbs (one-quarter cup, boxed)
–salt and pepper
–extra virgin olive oil
1 – Place the tomatoes in a covered baking dish. Add garlic, breadcrumbs, and 1 tablespoon of oregano. Also season with salt, pepper, and olive oil. Stir well. Microwave on high for 4 minutes.
2 – Place the cod fillet atop the bed of tomatoes. Season with salt, pepper, and olive oil. Add 1 tablespoon of oregano on top.
3 – Microwave on high for 8 and one-half minutes. (Fillets take longer to cook.)
4 – Serve the cod and sauce hot, atop rice, pasta, polenta, or quinoa (follow package instructions for microwaving).
–recipe inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.