–cod (size of 3 decks of cards, one-half pound)
–mushrooms (baby bellas, 3 to 4, sliced)
–spring mix salad (2 handfuls)
–tarragon (fresh if possible)
–Promise Activ margarine (heart-healthy)
–chickpeas (one-fourth can, rinsed and drained)
–tomato (1, fresh, medium)
–basil (fresh if possible)
–carrots (shredded, 1 handful)
–extra virgin olive oil
–zucchini (2, small, peeled)
–herbed breadcrumbs (I used Pepperidge Farm)
–salt and pepper
1 – Wash and slice 3 to 4 baby bella mushrooms, and place in a covered baking dish with a little white wine. Add 2 handfuls of spring mix salad. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Place cod amid the mushrooms. Drench in lemon juice. Season with salt and pepper. Melt Promise Activ margarine in a measuring cup, covered, by microwaving for 10 seconds. Pour over the cod. Season with tarragon. Set aside.
2 – Place one-fourth rinsed can of chickpeas in a mixing bowl, along with 1 chopped tomato (seasoned with basil, salt, and pepper), and 2 handfuls of shredded carrots. Season with extra virgin olive oil. Stir well.
3 – Peel the zucchini, and then cut horizontally, once, and then vertically, once. Place a small amount of herbed breadcrumbs, with Parmesan cheese and olive oil, in a small bowl. Stir well, and then place the breadcrumb mixture atop the zucchini. Season with salt and pepper. Microwave on high for 3 minutes.
4 – Microwave the cod for 7 minutes on high.
5 – Serve the cod hot, with the zucchini (hot) and the salad (cold).
–cod adapted from the Char restaurant, Jackson, Mississippi; zucchini adapted from the Olive Garden; and salad original.