EGG – BATTERED OVEN FRIED COD ROLLED IN PARMESAN & GARLIC – HERB BREADCRUMBS WITH A SIDE OF BROCCOLI – AVOCADO SALAD SEASONED WITH LEMON – DIJON – EXTRA VIRGIN OLIVE OIL

For 4:

–cod (size of 4 decks of cards, 1 pound)

–egg (1)

–Parmesan cheese (shredded, 3 tablespoons)

–garlic – herb breadcrumbs (boxed, one-quarter cup)

–salt and pepper

–olive oil

–broccoli (fresh, 1 head, chopped into bite-sized pieces)

–avocado (1, cut into one-half inch pieces)

–lemon juice (2 squirts)

–Dijon mustard (2 tablespoons)

–extra virgin olive oil (2 tablespoons)

1 – Cut off the stalk from a head of broccoli, but keep the stems and florets.  Place in a covered baking dish with one-eighth cup of water.  Season with salt and pepper.  Microwave on high for 3 minutes.  When finished, remove lid to allow broccoli to cool to room temperature.  Set aside.

2 – When broccoli has cooled, remove from baking dish, and cut into bite-sized pieces.  Drain the water from the baking dish, and place Dijon, lemon juice, and extra virgin olive oil in the bottom of the dish.  Return the broken broccoli to the dish, and stir well in the sauce. 

3 – Cut the avocado into one-half inch pieces.  Then fold into the broccoli gently.  Allow broccoli – avocado salad to remain at room temperature until time for dinner.

4 – Place an egg in a small mixing bowl.  Season with salt and pepper.  Beat the egg until smooth.  Add the cod to the bowl, and be sure that the egg thoroughly covers the cod.  Place the garlic – herb breadcrumbs and Parmesan cheese on a large plate.  Roll the cod in the crumbs, both sides, and then place the cod in a covered baking dish.  Add one-eighth cup of water to the dish.  Finish a drop or two of olive oil.  Microwave on high for 8 minutes.  (Cod is done when it begins to break apart.)

5 – Serve the cod hot, with the cool broccoli – avocado salad as a side.

–cod inspired by a friend in Boone, North Carolina; broccoli – avocado salad inspired by a friend in Minnesota and adapted from the Andrew Weil web site.

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BAKED COD TOPPED BY BUTTERY HERB CORNBREAD CRUMBS WITH CUMIN & CORIANDER IN LIME & CLAM JUICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–herb cornbread crumbs (one-quarter cup, I used Pepperidge Farm)

–Promise margarine (heart-healthy, 3 tablespoons, melted)

–cumin, coriander (bottled, one-quarter teaspoon each)

–lime juice (3 squirts, bottled)

–clam juice (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cornbread crumbs and melted margarine in a small mixing bowl.  (To melt margarine, microwave in a covered baking dish for 20 seconds.)  Stir well.  Set aside.

2 – Place the cod in a covered baking dish with the clam juice.  Drench in lime juice.  Season with salt, pepper, cumin, and coriander.  Place the buttered herb cornbread crumbs on top of the cod.

3 – Microwave the cod for 7 minutes.

4 – Serve hot.

–recipe original.

POACHED COD AND POTATO CHOWDER WITH THYME & GREEN ONIONS

For 4:

–cod (size of 4 decks of cards, 1 pound)

–baby Dutch potatoes (half a package, or 3 medium – sized potatoes, cut into bite-sized pieces)

–thyme (1 teaspoon)

–green onions (3 stalks, chopped)

–milk (dairy or almond, not soy, 2 cups)

–salt and pepper

–olive oil

1 – Place the cut potatoes in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes, then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

2 – Place the milk in an uncovered baking dish, wide-mouthed.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  When hot, place the cod in the milk.  Season the cod with salt, pepper, thyme, and olive oil.  Top with green onions.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Spoon the warm potatoes into the cod dish. 

4 – Serve the cod and potato chowder hot, in bowls.  (Leave the cod in large pieces.)

–cod and potato chowder adapted from bon appetit web site.

LEMON COD TOPPED WITH CORNBREAD DRESSING SEASONED WITH CORIANDER – CUMIN – PAPRIKA – OLIVE OIL IN CLAM JUICE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–lemon juice (bottled, 3 squirts)

–cornbread dressing (one-half cup, I used Pepperidge Farm stuffing)

–paprika (1 teaspoon, bottled)

–coriander (one-half teaspoon, bottled)

–cumin (one-half teaspoon, bottled)

–clam juice (one-fourth cup, bottled)

–salt and pepper

–olive oil (5 tablespoons)

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and then add clam juice.  Season with salt and pepper to taste.  Set aside.

2 – Measure one-half cup of cornbread stuffing.  Add paprika, coriander, cumin, and olive oil and stir well.  Place the stuffing atop the cod.

3 – Microwave the cod for 8 minutes on high.  Cod is done when it begins to break apart.

4 – Serve the cod with dressing topping hot.

–cod inspired by the Mediterranean Dish blog.

PARSLEYED COD TOPPED BY SLICED GREEN OLIVES – CAPERS – GREEN ONIONS – CAYENNE – LEMON SLICES & IN WHITE WINE SAUCE

 

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (1 handful, chopped)

–green olives (about a dozen, halved, bottled)

–capers (about a dozen, bottled)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–lemon (1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with salt, pepper, and cayenne pepper.  Place on top the green olives, capers, green onions, and lemon.  Finish with the parsley and a few drops of olive oil.

2 – Microwave the cod on high for 6 and one-half minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.

–cod inspired by the bon appetit web site.

COD SPRINKLED BY GARLIC – HERB BREADCRUMBS WITH YOGURT – SRIRACHA SAUCE SERVED WITH A SIDE SALAD OF SHREDDED CARROT – GREEN ONIONS – LIME JUICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–garlic – herb breadcrumbs (boxed, 3 tablespoons)

–yogurt (plain, non-fat, 3 tablespoons)

–Sriracha sauce (bottled, 2 teaspoons)

–shredded carrot (1 cup, raw)

–green onions (2 stalks, chopped)

–lime juice (2 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Sprinkle garlic – herb breadcrumbs on top.  Microwave on high for 6 and one-half minutes.  When finished, keep covered to preserve warmth.

2 – Stir together the yogurt and Sriracha sauce briskly.

3 – Stir together the carrots, green onions (chopped), and lime juice. 

4 – Serve the cod hot, with cold sauce on the side, and the cold carrot salad on the side as well.

–cod inspired by Real Simple magazine.

COD WITH FRESH TOMATO – BASIL – MINCED GARLIC – GREEN ONIONS – LEMON IN WHITE WINE SAUCE ATOP JASMINE RICE

–cod (size of 4 decks of cards, 1 pound)

–tomato (small, chopped, fresh)

–minced garlic (1 tablespoon)

–basil (1 teaspoon dried)

–lemon juice (3 squirts, bottled)

–green onions (2, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour wine in the dish.  Season the cod with salt, pepper, and basil.  Place minced garlic on top, spreading over the whole.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, atop jasmine rice (read package to determine microwaving instructions; brands differ).

–cod inspired by the recipe of a friend in Minneapolis, Minnesota.

ROSEMARY CHICKEN TOPPED WITH FRESH BLUEBERRIES IN A CREAMY BLUEBERRY – RED WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (fresh, 1 6-inch sprig, rosemary clipped from stem)

–blueberries (fresh, one-quarter cup)

–soy creamer (3 tablespoons)

–blueberry preserves (3 tablespoons)

–red wine (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice

1 – Place the red wine, soy creamed, and blueberry preserves with a few drops of olive oil in a covered baking dish.  Microwave on high for 3 minutes.  Stir well.

2 – Place the chicken in the sauce.  Season with salt, pepper, and rosemary.  Place the blueberries on top.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 8 and one-half minutes on high.  Blueberry sauce will look dark, but the taste is not affected, and it is NOT burned.

4 – Serve the chicken and sauce atop jasmine rice (use directions for microwaving on package; these differ with the brand).

–recipe original.

CRUNCHY COD AND SHRIMP TOPPED WITH HERB CORNBREAD STUFFING – PARMESAN – OLIVE OIL

For 4:

–cod (size of 4 decks of cards, 1 pound)

–shrimp (thawed from frozen, about 15, small)

–herb cornbread stuffing (I used Pepperidge Farm; 1 cup)

–Parmesan cheese (shredded, one-half cup)

–olive oil

–salt and pepper

1 – Place the cod in a covered baking dish (no water).  Season with salt and pepper.  Place the shrimp in a separate, small covered baking dish.  Season with salt and pepper.

2 – In a mixing bowl, place the herb cornbread stuffing, the Parmesan, and olive oil to taste.  Stir well.  Then place the stuffing/Parmesan/olive oil atop the cod and the shrimp.

3 – Microwave the cod for 7 minutes on high.  Microwave the shrimp for 2 minutes on high.

4 – Serve the cod and shrimp hot, the shrimp piled atop the cod.

–recipe original; inspired by a recipe for zucchini at the Olive Garden restaurant.

LEMON – BASIL PARSLEYED COD TOPPED WITH LEMON SLICES AND IN A LEMON – WHITE WINE SAUCE SEASONED WITH FAUX BUTTER & OLIVE OIL

–cod (size of 4 decks of cards, 1 pound)

–basil (fresh if possible, 2 tablespoons; or 1 teaspoon, if dried)

–lemon (sliced, fresh, medium)

–white wine (one-quarter cup)

–lemon juice (3 squirts, bottled)

–Promise margarine (heart-healthy, 1 tablespoon)

–olive oil

–salt and pepper

–parsley (1 handful, fresh, chopped; or 1 teaspoons, dried)

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and pour the white wine on top.  Season with salt, pepper, basil, and parsley.  With a very sharp knife, slice a lemon and place the slices atop the cod.  Finish with a few drops of olive oil and the margarine.

2 – Microwave on high for 8 minutes.

3 – Serve the cod hot.

–recipe original.

A Simple Dinner:  COD CILANTRO WITH LEMON ZEST IN CLAM – LEMON SAUCE

–cod (size of 4 decks of cards, 1 pound)

–cilantro (fresh, 1 handful, chopped)

–lemon zest (lemon peel, bottled, 1 teaspoon)

–clam juice (one-eighth cup, bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, and lemon zest.  Sprinkle cilantro on top.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–recipe original.

COD TOPPED WITH BANANA PEPPER & GREEN ONIONS IN HOMEMADE BARBECUE SAUCE OF FRESH TOMATO – BROWN SUGAR – LEMON – WORCESTERSHIRE – RED BELL PEPPER – RED WINE – MARINARA SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–banana pepper (fresh, chopped)

–green onions (2 stalks, chopped)

–salt and pepper

barbecue sauce:

–tomato (fresh, medium, chopped)

–brown sugar (2 tablespoons)

–lemon juice (1 tablespoon)

–Worcestershire sauce (1 tablespoon)

–red bell pepper (one-half, medium, sliced)

–red wine (one-fourth cup)

–marinara sauce (bottled, one-quarter bottle)

–olive oil

1 – Place the chopped tomato, brown sugar, lemon juice, Worcestershire sauce, red bell pepper, red wine, marinara sauce, and a few drops of olive oil in a covered baking dish.  Microwave on high for 5 minutes.

2 – Nestle the cod amid the barbecue sauce.  Season with salt, pepper, and olive oil.  Top with banana pepper and green onions.

3 – Microwave the cod and sauce for 9 minutes on high.

4 – Serve the cod hot, atop jasmine rice, pasta, quinoa, or couscous (recipes, see the search box on this blog).

–cod sauce adapted from the food.com web site.

COD SPRINKLED WITH BREADCRUMBS & PARSLEY IN CLAM JUICE SERVED WITH TOASTED WALNUT – GARLIC – PARSLEY PUREED SAUCE

–cod (size of 4 decks of cards, 1 pound)

–clam juice (one-quarter cup)

–breadcrumbs (plain, boxed)

–parsley (fresh if possible)

–olive oil

–salt and pepper

–walnuts (15 whole, toasted—in microwave for 1 minute; stir, 30 seconds more)

–minced garlic (in a jar, 1 tablespoon)

–extra virgin olive oil

1 – Place the cod in a covered baking dish, with one-fourth cup clam juice.  Season with salt and pepper.  Sprinkle lightly with plain breadcrumbs and chopped parsley.  Microwave on high for 8 minutes.

2 – Place in a food processor:  15 whole toasted walnuts, 1 tablespoon of minced garlic, 3 tablespoons chopped fresh parsley (1 tablespoon dried), and 3 tablespoons of extra virgin olive oil.  Puree until smooth.  If too thick, add more extra virgin olive oil.  Then puree again.

3 – Serve the cod hot, with the walnut sauce on the side.

–walnut sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

COD WITH SAUCE OF CRAB MEAT – CHERRY PRESERVES – BALSAMIC VINEGAR & TOPPED WITH GREEN ONIONS & PECAN CHIPS

For 4:

–cod (size of 4 decks of cards, 1 pound)

–crab meat (one-half small can, drained)

–cherry preserves (half a jar)

–pecan chips (one-fourth cup)

–balsamic vinegar (one-eighth cup)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place cherry preserves.  Add balsamic vinegar slowly, stirring well.  Add drained crab meat, again stirring.  Finish with a few drops of olive oil.

2 – Place the cod in a covered baking dish.  Season with salt, pepper, and olive oil.  Pour the sauce over the top.  Chop the green onions, and sprinkle on top.  Finish with the pecan chips.

3 – Microwave the cod for 6 minutes on high; then microwave for 6 minutes on 50 percent power.

4 – Serve the cod and sauce hot.

–cod and sauce inspired by food.com web site.

MEDITERRANEAN SEAFOOD TRIO OF SHRIMP – COD – CRAB MEAT WITH POTATOES – TOMATO – ONION & SEASONED WITH BASIL – OREGANO – MINCED GARLIC IN CLAM JUICE SAUCE ATOP JASMINE RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–shrimp (half a dozen, already cooked, tail-off, shell off)

–crab meat (canned, 2 tablespoons)

–potatoes (2, medium, cut in 1-inch pieces)

–tomato (fresh, vine-ripened (if possible), medium, cut in 1 – inch pieces)

–onion (one-half, sliced)

–basil, oregano (fresh if possible; 2 tablespoons of each, fresh; or 1 teaspoon of each, dried)

–minced garlic (1 tablespoon)

–clam juice (bottled, one-fourth cup)

–salt and pepper (to taste)

–olive oil (several drops, to taste)

1 – Place the cut-up potatoes in a covered baking dish.  Add the tomato and onion.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes. 

2 – When finished, nestle the cod amid the vegetables.  Season with salt, pepper, basil, oregano, minced garlic, and olive oil.  Microwave on high for 8 minutes. 

3 – When finished, top the cod with the cooked crab meat and cooked shrimp.  Microwave, to heat, for 1 minute more.

4 – Serve the cod and vegetables hot, atop jasmine rice (for recipe, see the microwave instructions that come with the brand you buy).

–recipe original.

BAKED COD ROLLED IN BREADCRUMBS WITH SLICED ALMONDS – PARMESAN – PARSLEY & TOPPED WITH LEMON SLICES

–cod (size of 4 decks of cards, 1 pound)

–breadcrumbs (plain, boxed, one-third cup)

–sliced almonds (one-third small package)

–Parmesan cheese (shredded, 3 tablespoons)

–parsley (fresh if possible, 1 handful, chopped)

–salt and pepper

–olive oil

–lemon (1, fresh, sliced)

1 – Place the cod in a plastic bag.  Season, to taste, with salt and pepper.  Add several drops of olive oil.  Massage the bag so that the oil covers the cod.  Set aside.

2 – On a large plate, place breadcrumbs, sliced almonds, parley, and Parmesan cheese.  Roll the cod in the breadcrumb mixture.  Place in a covered baking dish with one-eighth cup of water.

3 – With a very sharp knife, slice a lemon.  Place the lemon atop the cod.  Microwave the cod on high for 8 minutes.

4 – Serve the cod hot.

–cod inspired by the French Microwave Cookbook.

COD WITH PEARS & MOLASSES TOPPED BY GREEN ONIONS IN LEMON – PEAR – WHITE WINE SAUCE ATOP JASMINE RICE

–cod (size of 4 decks of cards, 1 pound)

–pears (one-half can, with one-half can juice, sliced)

–molasses (one-quarter cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–white wine (cooking wine is fine, one-eighth cup)

–salt and pepper

–olive oil

1 – Place one-half can of sliced pears, with one-half can of juice, in a covered baking dish.  Add one-eighth cup of white wine and one-fourth cup of molasses.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the pears and the sauce.  Drench the cod in lemon juice.  Spoon some of the sauce on top.  Sprinkle with 2  stalks of chopped green onion.  Season, to taste, with salt, pepper, and olive oil.

3 – Microwave the cod on high for 6 minutes; then microwave on 50 percent power for 4 minutes.  (Sauce, with white wine, will bubble up after six minutes unless you reduce the heat.)

4 – Serve the cod hot, atop jasmine rice (1 cup of rice, 1 and three-fourth’s cup of water; microwave for 5 minutes on high, and then 10 minutes on 50 percent power).

–recipe original.

CHILI – ROASTED COD WITH SRIRACHA – OREGANO – CUMIN IN LIME JUICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–sriracha sauce (chili, bottled)

–oregano (fresh if possible, leaves from 3 stems; or dried, one-half teaspoon)

–cumin (one-fourth teaspoon)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with one-fourth cup of water.  Drench in lime juice.  Season with oregano and cumin (amounts above), salt, pepper, and olive oil.  Spread three thin (one-eighth inch width) ribbons of sriracha sauce lengthwise along the cod.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from Real Simple magazine.

DILLED COD TOPPED WITH CRAB MEAT – PARMESAN – TOMATO – CAPERS IN SHERRY SAUCE

Note:  Due to your requests, I’m going to start giving exact ingredients for cooking.  Use more herbs/spices if your taste calls for it. 

–cod (size of 4 decks of cards, 1 pound)

 –crab meat (1 small can, drained)

 –Parmesan cheese (shredded, one-half cup)

 –tomato (1, medium, chopped)

 –capers (bottled, 2 tablespoons)

 –sherry (cooking sherry is fine, one-fourth cup)

 –dill (bottled, one-fourth teaspoon)

 –salt and pepper

 –olive oil

 1 – Place the cod in a covered baking dish with one-fourth cup of sherry.  Season with salt, pepper, and olive oil (to taste).  Set aside.

 2 – In a small mixing bowl, place 1 small can of drained crab meat; one-half cup of shredded Parmesan cheese; 1 medium, chopped tomato; and 2 tablespoons of capers.  Stir well.  Then spread over the top of the cod.  Sprinkle one-fourth teaspoon of dill on top.

 3 – Season the cod and crab meat topping with a sprinkle of salt, pepper, and olive oil (to taste).

 4 – Microwave on high for 9 minutes.  Cod is done when it begins to flake apart.

 5 – Serve the cod/crab meat topping hot.

 –cod adapted from Taste of Home web site.

BREADCRUMB – TOPPED COD IN WHITE WINE & SERVED WITH CREAMY SAUCE OF CRAB MEAT – PARSLEY – MINT – CAPERS – LEMON – WHITE WINE – EXTRA VIRGIN OLIVE OIL ATOP JASMINE RICE

Note:  The original recipe for the sauce used tuna.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–breadcrumbs (boxed)

–white wine

–olive oil

–jasmine rice (1 cup, packaged)

The sauce:

–crab meat (one-half small can, drained)

–parsley (fresh, 1 handful, chopped)

–mint (5 leaves, fresh, chopped, optional)

–capers (2 tablespoons, drained, bottled)

–lemon juice (bottled, 1 squirt)

–white wine (3 tablespoons)

–extra virgin olive oil (3 tablespoons)

1 – Place the cod in a covered baking dish with a little white wine.  Drench in olive oil.  Season with salt and pepper.  Sprinkle lightly with breadcrumbs.  Microwave on high for 8 and one-half minutes.  (Cod is done when it begins to break apart.)

2 – Place the following in a food processor:  one-half small can of drained crab meat; 1 chopped handful of fresh parsley, 5 chopped leaves of fresh mint (optional), 2 tablespoons of drained capers, 1 squirt of lemon juice, 3 tablespoons of white wine, 3 tablespoons of extra virgin olive oil.  Puree until creamy; it takes some time to make a creamy sauce in a food processor.

3 – Serve the cod hot, with the sauce at room temperature and ladled over the top.  Place the cod on jasmine white rice (1 cup rice, 1 and three-fourth’s cup water, microwave on high for 5 minutes, then microwave on 50 percent power for 10 minutes).

–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BAKED LIME COD SPRINKLED WITH CUMIN & GARLIC – HERB BREADCRUMBS TOPPED WITH LIME SLICES AND IN WHITE WINE SAUCE

Note:  The original recipe called for tilapia.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–cumin (bottled)

–garlic – herb breadcrumbs (boxed)

–lime juice (bottled)

–lime (fresh, medium, sliced)

–white wine

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little white wine.    Drench in lime juice and then olive oil.  Season with salt, pepper, and cumin.  Sprinkle some garlic – herb breadcrumbs on top.  With a very sharp knife, slice a fresh lime.  Place atop the cod.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.

–inspired by Appleby’s restaurant.

GARLIC & HERB – BREADED COD WITH SWEET ONION IN CLAM JUICE & SERVED WITH CHILLED & PUREED RAW SAUCE OF TOMATO – ONION – GARLIC –  BASIL – PARSLEY – ROMAINE LETTUCE – RED WINE – OLIVE OIL

For 4:

–cod (size of 4 decks of cards, 1 pound)

–garlic – herb breadcrumbs (boxed

–onion (one-fourth, Vidalia (or sweet), sliced)

–clam juice (bottled)

–salt and pepper

–olive oil

The sauce:

–tomato (1, medium, chopped)

–onion (one-fourth, Vidalia (or sweet), sliced)

–minced garlic (in a jar)

–basil, parsley (fresh if possible, 1 handful each)

–romaine lettuce (1 small handful, broken up)

–red wine (2 tablespoons)

–extra virgin olive oil (bottled)

–salt and pepper

1 – Add to a food processor:  1 medium chopped tomato, one-fourth medium, sliced, sweet onion, 1 tablespoon of minced garlic, 1 handful of chopped basil; 1 handful of chopped parsley, 1 small handful of chopped romaine lettuce, 2 tablespoons of red wine, 2 tablespoons of extra virgin olive oil, and salt and pepper to taste.  Puree until smooth. Place in the refrigerator until time for dinner.

2 – Slice one-quarter medium sweet onion, and place in a covered baking dish.  Place the cod in the dish with a little clam juice.  Drench in olive oil.  Season with salt and pepper.  Sprinkle lightly with garlic – herb breading.  Microwave on high for 8 minute.

3 – Serve the cod hot, with the raw sauce beside the cod.

–raw sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

PARSLEYED COD WITH FRESH TOMATO & VIDALIA ONION IN WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (fresh, 1 handful, chopped)

–tomato (1, medium, chopped)

–Vidalia onion (one-half, medium, sliced)

–white wine

–salt and pepper

–olive oil

1 – Chop 1 medium fresh tomato and place in a covered baking dish with a little white wine.  Add one-half sliced Vidalia onion (or sweet onion).  Microwave on high for 3 minutes.  Then nestle the cod amid the sauce.  Season with salt, pepper, and olive oil.  Sprinkle 1 handful of chopped parsley on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

2 – Serve the cod and sauce hot, atop quinoa, pasta, couscous, or rice (recipes see the search box on this blog).

–cod adapted from Rene Verdon’s The White House Chef Cookbook (from the Kennedy administration).

A Simple Dinner:  PARSLEYED PECAN COD WITH PARMESAN & FETA STEAMED IN WHITE WINE

–cod (size of 4 decks of cards, 1 pound)

–pecan chips (half a small package)

–Parmesan cheese

–feta cheese

–parsley (1 handful, chopped, fresh)

–white wine

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a very little white wine, just to steam.  Season with salt and pepper.  Sprinkle Parmesan cheese, feta cheese, and pecan chips on top.  Finish with a few drops of olive oil and 1 handful of chopped parsley.  Microwave on high for 8 and one-half minutes.  When finished, test to be sure that the cod is done; cod is done when it begins to break apart.

2 – Serve the cod hot.

–recipe original.

PARSLEYED COD WITH MINCED GARLIC & CAYENNE IN LEMON – LIME SAUCE ATOP JASMINE RICE

Note:  The chef who devised this recipe, Edward Giobbi, says, “Personally, I think this sauce is divine.”  My husband and I concur.

–cod (size of 4 decks of cards, 1 pound)

–parsley

–minced garlic (in a jar)

–cayenne pepper (optional)

–lemon juice (bottled)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in both lime and lemon juice, enough to make a sauce.  Season the cod with salt, pepper, and cayenne pepper (optional).  Drop minced garlic on top of the cod.  Sprinkle chopped parsley.  Finish with a few drops of olive oil.

2 – Microwave the cod on high for 8 minutes.  Test to be sure that it is done.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot, atop jasmine rice (recipe, see the search box on this blog).

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

COD SOUP WITH POTATOES – ONION – CELERY & SEASONED WITH CORIANDER – GINGER – BASIL – LIME IN WHITE WINE – MARINARA BASE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–potatoes (2, medium)

–onion (one-half, medium)

–celery (2 stalks, chopped)

–coriander, ginger, basil (bottled)

–lime juice (bottled)

–white wine (use the real stuff, not cooking wine)

–marinara sauce (5 tablespoons; I used Newman’s Own cabernet)

–salt and pepper

–olive oil

1 – Scrub the potatoes, leaving the skins on.  Chop into bite-sized pieces.  Place in a large, deep, covered baking dish with white wine to cover to 1 inch above the potatoes.  Chop one-half medium onion, and add to the potatoes.  Chop 2 stalks of celery, and add to the dish.  Season with salt, pepper, coriander, ginger, basil, and olive oil.  Add 5 tablespoons of marinara sauce, and stir well.  Microwave on high for 20 minutes, checking often to be sure that sauce is not bubbling up over the dish (if so, double remaining time and cook on 50 percent power).

2 – When finished, place the cod in the sauce.  Drench in lime juice.  Season with salt, pepper, coriander, ginger, basil, and olive oil.  Microwave on high for 9 minutes (check frequently for overflow; longer if on 50 percent power).

3 – Serve the cod soup, hot, in bowls.

–cod soup inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

ONE – DISH SPICY OREGANO COD WITH POTATOES – ONION – TOMATOES – CAPERS – BLACK OLIVES – MINCED GARLIC IN WHITE WINE SAUCE

–cod (size of 4 decks of cards, 1 pound)

–cayenne pepper

–oregano (fresh if possible)

–potatoes (red, sliced, 2 medium, sliced)

–tomatoes (vine-ripened if possible, 2 medium, chopped)

–onion (one-half, medium)

–capers (about 12)

–black olives (1 small can, drained)

–garlic (minced, 1 heaping tablespoon)

–white wine

–salt and pepper

–olive oil

1 – Slice 2 medium-size potatoes, and place in a covered baking dish with a little white wine.  Chop one-half medium onion, and place in the dish.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Microwave on high for 10 minutes.

2 – Chop 2 medium tomatoes.  Season with salt, pepper, cayenne pepper, and oregano.  Place in the baking with the potatoes and onion.   Add 1 heaping tablespoon of minced garlic.  Stir.  Microwave on high for 5 minutes.

3 – Place the cod in the sauce.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Sprinkle about 12 capers on top.  Drain a can of black olives, and also sprinkle on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

4 – Serve the cod and sauce hot, as a one-dish dinner.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way

MARINATED COD WITH HONEY – APPLE JUICE – MINCED GARLIC – CAYENNE – LEMON ACCOMPANIED BY SALSA OF PEACH – AVOCADO – GREEN ONION – BANANA PEPPER – CILANTRO – LIME ATOP QUINOA

Note:  For best results, marinate the cod for 1 to 3 hours in the refrigerator.

For 4:

–cod (size of 4 decks of cards, 1 pound)

The marinade:

–honey (bottled)

–apple juice (organic, bottled)

–minced garlic (in a jar)

–cayenne pepper (bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

Salsa:

–peach (1, fresh, chopped)

–avocado (1, diced)

–green onion (2 stalks, chopped)

–banana peppers (bottled; diced)

–cilantro (fresh, 1 handful, chopped; or parsley, fresh, 1 handful, chopped)

–lime juice (bottled)

1 – Place 2 tablespoons of honey, 1 cup apple juice, 1 tablespoon of minced garlic, 2 squirts of lemon juice in a mixing bowl large enough for the cod.  Season with salt, pepper, cayenne pepper, and olive oil.  Submerge the cod.  Place, covered, in the refrigerator for 1 to 3 hours.

2 – Place 1 chopped fresh peach, 1 diced avocado, 2 chopped stalks of green onion, 12 chopped banana pepper rings, 1 chopped handful of cilantro (or parsley), and 2 spirts of lime juice in a small mixing bowl.  Season with salt and pepper.  Fold ingredients gently.  Keep refrigerated until time for dinner.

3 – Place the cod in a covered baking dish.  Cover with the marinade.  Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, salsa on the side, atop quinoa (recipe, see the search box on this blog).

–fish (originally swordfish) and salsa adapted from Juli at the blog, paliOMG.  Check her out; she has some great recipes plus lots more, too; cookbooks available.

SPICY HERB COD WITH SAUCE OF FRESH BLUEBERRIES – LIGHT BROWN SUGAR – LEMON JUICE – BALSAMIC VINEGAR ATOP JASMINE RICE

–cod (size of 4 decks of cards, 1 pound)

–Mrs. Dash original (bottled)

–cayenne pepper (bottled)

–salt and pepper

–olive oil

–blueberries (fresh, 1 cup)

–light brown sugar (packaged)

–lemon juice (bottled)

–balsamic vinegar (bottled)

–jasmine rice (packaged)

1 – Place 1 cup of fresh blueberries and one-fourth cup of water in a covered baking dish.  Add 2 heaping tablespoons of brown sugar.  Stir.  Microwave on high for 3 minutes.  When finished, place the cod in the sauce.  Drench in both lemon juice and balsamic vinegar.  Season with salt, pepper, Mrs. Dash, cayenne pepper, and olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 4 minutes.

2 – Serve the cod and sauce hot, atop jasmine rice (1 cup rice and 2 cups water microwaved for 5 minutes on high; then 10 minutes on 50 percent power).

–cod and sauce adapted from the web sites of both Giant Eagle and Group Recipes.

GINGER COD WITH ORANGE SLICES – LEMON SLICES – SWEET ONION IN ORANGE MARMALADE – TERIYAKI SAUCE ATOP JASMINE RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–orange (fresh, peeled and separated)

–lemon (fresh, sliced)

–onion (sweet, one-half, medium)

–orange marmalade (one-half jar, sweet)

–teriyaki marinade and sauce (bottled)

–jasmine rice (packaged)

–ginger (bottled

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 2 cups of water.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – In a small mixing bowl, place one-half jar of sweet orange marmalade.  Add one-third cup of teriyaki sauce to the bowl.  Stir well.  Place in a covered baking dish.

3 – Slice one-half sweet onion, and add to the marmalade/teriyaki sauce.  Peel and separate 1 orange; then cut each section into two pieces.  Add the orange to the sauce.  Stir.  Microwave on high for 5 minutes.  When finished, place the cod in the sauce.  Season with salt, pepper, ginger, and olive oil.  Sprinkle lightly with breadcrumbs.  With a very sharp knife, slice a lemon.  Place the lemon slices atop the cod.  Microwave on high for 6 minutes; then microwave on 50 percent power for 10 minutes.

4 – Serve the ginger cod hot, with the sauce/orange/lemon/onion, atop jasmine rice.

–cod inspired by the food.com web site.

A Simple Dinner:  SPICY & GARLICKY COD WITH SRIRACHA – MINCED GARLIC – LEMON SPRINKLED WITH GARLIC – HERB BREADCRUMBS & IN CLAM JUICE SAUCE

Note:  My husband said this looked too pretty to eat.

–cod (size of 4 decks of cards, 1 pound)

–sriracha sauce (hot chili sauce, bottled)

–minced garlic (in a jar)

–lemon juice

–garlic – herb breadcrumbs (boxed)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little clam juice.  Drench the cod in lemon juice.  Season with salt and pepper.  Spread minced garlic on top.  Place a few ribbons of sriracha sauce on top of the cod.  Season with olive oil.  Sprinkle garlic – herb breadcrumbs lightly on top.

2 – Microwave on high for 9 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod hot.

–recipe original.

A Simple Dinner:  COD WITH SAUCE OF FRESH STRAWBERRIES – STRAWBERRY PRESERVES – VANILLA CREAMER ATOP JASMINE RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–strawberries (fresh, 5 or 6, chopped fine)

–strawberry preserves (one-half jar)

–vanilla almond creamer (or dairy; for dairy, add 1 teaspoon vanilla flavoring)

–salt and pepper

–jasmine rice

–olive oil

1 – Place one-half jar of strawberry preserves in a small mixing bowl.  Add 5 or 6 finely chopped strawberries, a small amount of vanilla almond creamer, and a few drops of olive oil.  Stir well.  Add more creamer for better consistency, if desired.

2 – Place the cod in a covered baking dish.  Season with salt and pepper.  Pour the sauce on top of the cod.  Microwave on high for 8 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod and sauce hot, atop jasmine rice (1 cup rice and 1 and three-fourth’s cup water; microwave, covered, on high for 5 minutes; then on 50 percent power for 10 minutes).

–recipe original.

COD IN LEMON & WHITE WINE SAUCE WITH A SIDE OF CHILLED STRAWBERRY SALSA SEASONED WITH HONEY – LIME – BALSAMIC VINEGAR – MINT – BLACK PEPPER

–cod (size of 4 decks of cards, 1 pound)

–lemon juice (bottled)

–white wine

–strawberries (fresh, 5 or 6, chopped)

–honey

–lime juice

–balsamic vinegar

–mint (fresh if possible)

–black pepper

–salt and pepper

–olive oil

1 – Prepare the salsa early so that the flavors will blend.  Chop 5 or 6 strawberries, and place in a small mixing bowl.  Add 1 tablespoon each of honey, lime juice, and balsamic vinegar.  Season, to taste, with mint and black pepper.  Stir gently.  Chill in the refrigerator until time for dinner.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Add a small amount of white wine.  Then season with salt, pepper, and olive oil.  Microwave on high for 9 minutes.  (Cod is done when it starts to break apart.)

3 – Serve the cod and sauce hot, with the strawberry salsa on the side.

–strawberry salsa adapted from the “closet cooking” web site.

COD GLAZED WITH CHERRY PRESERVES & BALSAMIC VINEGAR AND TOPPED WITH SLICED ALMONDS & GREEN ONIONS

For 4:

–cod (size of 4 decks of cards, 1 pound)

–cherry preserves (in a jar)

–balsamic vinegar (bottled)

–sliced almonds (one-fourth small package)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  In a small mixing bowl, place 3 heaping tablespoons of cherry preserves.  Slowly add one-third cup of balsamic vinegar, stirring briskly.  Then pour the sauce over the cod.

2 – Sprinkle one-fourth small package of sliced almonds on top of the cod.  Finish with 3 chopped stalks of green onions.  Add a few drops of olive oil.

3 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop brown or white rice (preferably jasmine).

–cod adapted from Vital Choice web site.

BAKED COD & CRAB MEAT TOPPING OF MINCED CELERY – ONION POWDER – MAYO – BLACK PEPPER – GARLIC-HERB BREADCRUMBS – WORCESTERSHIRE AND SPRINKLED WITH PAPRIKA IN WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–crab meat (one-half small can, drained)

–celery (1 stalk, finely chopped)

–onion powder

–mayonnaise

–black pepper

–garlic – herb breadcrumbs (boxed)

–Worcestershire sauce

–paprika

–olive oil

–white wine

1 – Place the cod in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Set aside.

2 – In a small mixing bowl, place one-half can of drained crab meat, a generous sprinkling of garlic – herb breadcrumbs, 1 tablespoon of mayonnaise, 1 teaspoon of Worcestershire sauce, and a few drops of olive oil.  Season with black pepper and onion powder.  Finely chop 1 stalk of celery, and add to the mixing bowl.  Stir well.  Spread the crab meat topping on the cod.  Sprinkle with paprika.

3 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod with crab meat topping with couscous, pasta, white or brown rice, or quinoa.

–cod and crab meat topping adapted from Mr. Food Test Kitchen.

BAKED COD WITH BLUEBERRY SAUCE

–cod (size of 4 decks of cards, 1 pound)

–blueberries (fresh, 1 cup)

–honey (3 tablespoons)

–lemon juice (bottled, 1 squirt)

–cinnamon (1 pinch)

–nutmeg (1 pinch)

–cornstarch (1 teaspoon)

1 – Place 1 cup of rinsed blueberries in a covered baking dish with a little water.  Add 3 tablespoons of honey, 1 squirt of lemon juice, 1 pinch of cinnamon, 1 pinch of nutmeg, and 1 teaspoon of cornstarch.  Stir well.  Microwave on high for 3 minutes.  Stir.

2 – Nestle the cod amid the blueberry sauce, spooning some sauce on top.  Season the cod with salt, pepper, and olive oil.  Microwave on high for 5 minutes on high; then 7 minutes on 50 percent power.  Check to be sure that sauce does not bubble up.

3 – Serve the cod and sauce hot, atop quinoa or rice.  Note:  Blueberries directly atop the cod will appear quite dark, but will not be burned.

–blueberry sauce adapted from food.com web site.

COD WITH DICED PEARS IN A CINNAMON – SUGAR – WHITE WINE SAUCE

–cod (size of 4 decks of cards, 1 pound)

–pears (2, medium, fresh, peeled, diced)

–cinnamon (bottled)

–sugar

–white wine

–salt and pepper

–olive oil

1 – Place 2 peeled, diced fresh pears in a covered baking dish with a little white wine.  Sprinkle with cinnamon (generously) and sugar.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the sauce, spooning some on top.  Sprinkle additional salt, pepper, cinnamon (generously), and sugar on top.  Season with olive oil.  Microwave on high for 8 minutes.

3 – Serve the cod hot, atop white rice (preferably jasmine; recipe, see the search box on this blog)

–recipe original.

BAKED COD TOPPED WITH BASIL PESTO – CHOPPED TOMATO – FETA CHEESE

-cod (size of 4 decks of cards, 1 pound)

–basil pesto (in a jar)

–basil (bottled)

–tomato (1, fresh, small, chopped)

–feta cheese (packaged, crumbled)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a very little amount of clam juice.  Season with salt, pepper, basil, and olive oil.  Set aside.

2 – Chop 1 small tomato, and then season with salt, pepper, and basil.  Place in a small mixing bowl.  Add 2 tablespoons of basil pesto and 2 tablespoons of crumbled feta cheese to the bowl.  Stir gently.  Then place atop the cod.  Finish with a few drops of olive oil, if desired.

3 – Microwave on high for 9 minutes.

4 – Serve the cod and sauce hot, atop pasta or couscous (recipes, see the search box on this blog).

–cod inspired by a dinner of my brother-in-law and sister-in-law.

COD SYLVESTRE WITH TARRAGON – GREEN ONIONS – MUSHROOMS IN WHITE WINE – TOMATO SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–tarragon (bottled)

–green onions (3 stalks, chopped)

–mushrooms (4 or 5 baby bellas, sliced)

–white wine

–spaghetti sauce (I used Newman’s Own, original)

–salt and pepper

–olive oil

1 – Slice 3 stalks of green onions, and place in a covered baking dish.  Then place 4 or 5 baby bella mushrooms, sliced, in the dish.  Set aside.

2 – In a microwaveable cup, place 2 tablespoons of spaghetti sauce.  Slowly add 1 cup of white wine, stirring constantly.  Season with salt and pepper.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the white wine/tomato has heated, slowly add to the flour, beating briskly.  Then pour the sauce atop the green onions and mushrooms.  Microwave on high for 3 minutes.  Then stir well.

3 – Place the cod in the sauce, spooning some sauce atop the cod.  Season the cod with salt, pepper, tarragon, and olive oil.  Microwave for 9 minutes on high.

4 – Serve the cod and sauce hot, atop white or brown rice, couscous, quinoa, or pasta (recipes, see the search box on this blog).

–cod adapted from Julia Child’s The French Chef Cookbook (from her television series).

A Simple Dinner:  CURRIED COD SPRINKLED WITH GREEN ONIONS & BREADCRUMBS IN A WHITE WINE SAUCE

Note:  The original recipe calls for scallops, but the ingredients work well with cod, or (I would recommend) any mild – flavored white fish.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–green onions (2 stalks, chopped fine)

–breadcrumbs (plain, boxed)

–white wine

–curry (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little white wine.  Season the cod with salt, pepper, and curry (generously).  Sprinkle the cod with plain breadcrumbs, and 2 stalks of chopped green onions.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–cod adapted from Rene Verdon’s The White House Chef Cookbook (chef during the Kennedy administration).

A Simple Dinner: PARMESAN COD WITH GREEN ONIONS IN LEMON BUTTER SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–Parmesan cheese (shredded)

–green onions (2 stalks, chopped fine)

–Promise margarine (heart-healthy)

–lemon juice (bottled)

–salt and pepper

1 – Place the cod in a covered baking dish with a little water (more if much sauce is desired).  Drench in lemon juice. 

2 – Place 2 tablespoons of Promise margarine in a microwaveable cup.  Microwave on high for 10 seconds.  Stir.  Pour over the cod.  Season the cod with salt and pepper.  Sprinkle Parmesan cheese, generously, on top.  To finish, chop (fine) 2 stalks of green onions, and place on top of the cod.

3 – Microwave the cod on high for 9 minutes.

4 – Serve the cod hot, atop white (preferably jasmine) or brown rice.

–recipe inspired by the recent dinner of my brother-in-law and sister-in-law.

BASIL – OREGANO – PARSLEYED COD WITH MINCED GARLIC & GREEN ONIONS IN MARINARA SAUCE

–cod (size of 4 decks of cards, 1 pound)

–basil, oregano (bottled)

–parsley (fresh)

–minced garlic (in a jar)

–green onions (3 stalks, chopped)

–marinara sauce (I used Newman’s Own basil tomato sauce)

–salt and pepper

–olive oil

1 – Place one-half jar of marinara sauce (ready-prepared) in a covered baking dish.  Serve in 1 tablespoon of minced garlic.  Microwave on high for 3 minutes.

2 – Place the cod in the marinara sauce.  Season with salt, pepper, basil, oregano, and olive oil.  Sprinkle chopped parsley and chopped green onions on top.  Microwave on high for 8 minutes.

3 – Serve the cod and sauce hot, atop pasta (1 cup of pasta is microwaved for 6 minutes in water, uncovered, and then microwaved for 8 minutes more on 50 percent power).

–recipe original.

COD TOPPED WITH GREEN ONIONS & IN A BLUEBERRY – RED WINE SAUCE

Note:  This has a delicately-flavored sauce.  If more taste is desired, I would recommend seasoning with thyme.  But my husband and I enjoyed with the recipe given below:

For 4:

–cod (size of 4 decks of cards, 1 pound)

–green onions (3 stalks, chopped)

–blueberries (1 cup, fresh)

–red wine

–salt and pepper

–olive oil

1 – Place 1 cup of fresh blueberries and one-half cup of red wine in a covered baking dish.  Microwave on high for 3 minutes.

2 – Nestle the cod in the sauce, spooning some on top.  Season with salt, pepper, and olive oil.  Sprinkle chopped green onions on top.

3 – Microwave the cod for 8 minutes on high.

4 – Serve the cod hot, atop rice, pasta, couscous, or quinoa.

–recipe original.

A Simple Dinner: HERB COD IN BASIL – TOMATO CREAM SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–basil – tomato spaghetti sauce (I used Newman’s Own)

–almond creamer (or dairy or soy)

–herbs of your choice (be generous; I used basil, thyme, oregano, and herbs de provence)

–salt and pepper

–olive oil

1 – Pour one-half container of basil – tomato spaghetti sauce in a mixing bowl.  Add one-fourth cup of almond creamer (or dairy or soy).  Stir well.  Place in a covered baking dish.  Microwave on high for 3 minutes.  Stir again.

2 – Place cod in the tomato – creamer sauce, spooning some sauce on top.  Sprinkle herbs of your choice on top of the cod, being generous.  Then season with olive oil.

3 – Microwave for 8 minutes on high.

4 – Serve the cod hot, atop white (preferably jasmine) or brown rice.

–recipe original.

PARSLEYED COD ARLESIENNE WITH MUSHROOMS – TOMATO – ARTICHOKE HEARTS IN WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–mushrooms (baby bellas, 5 or 6, chopped)

–tomato (fresh, medium, chopped)

–artichoke hearts (marinated, in a jar, 3 or 4, chopped)

–parsley (1 handful, chopped)

–white wine

–salt and pepper

–olive oil

1 – Chop 5 or 6 baby bella mushrooms, 1 medium tomato, and 3 or 4 marinated artichoke hearts.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – When the vegetables have cooked, place the cod in the center of the baking dish.  Season with salt, pepper, and olive oil.  Sprinkle chopped parsley on top.

3 – Microwave for 8 minutes on high.

4 – Serve the cod and sauce hot, atop pasta, couscous, rice, or quinoa.

–cod adapted from Rene Verdon’s The White House Chef Cookbook.

LEMON BUTTER COD TOPPED BY GREEN ONIONS IN A CREAMY TURMERIC SAUCE

Note:  There is speculation that turmeric protects against dementia.  This is based in part on the fact that people in India often live long lives with clear minds, and they frequently enjoy curcumin in turmeric and curry sauces for their dining.  Turmeric, often substituted for expensive saffron, has much more curcumin than curry.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–green onions (2 stalks, chopped)

–salt and pepper

–olive oil

–Promise margarine (heart-healthy)

–lemon (1, fresh, sliced)

–lemon zest (lemon peel)

–flour

–milk (dairy or almond)

–turmeric (bottled)

1 – Place 1 cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the milk has heated, slowly add the milk to the flour, beating vigorously.  Place the sauce in a covered baking dish.  Add a generous amount of turmeric.  Microwave the sauce for 3 minutes on high.  Stir well.

2 – Place the cod in the sauce, spooning some sauce over the top of the cod.  Season with salt, pepper, and lemon zest.  Chop 2 stalks of green onions and place on top of the cod.  Season with 1 tablespoon of melted healthy margarine.  With a sharp knife, cut the lemon into slices.  Place the lemon slices atop the cod.  End with a few drops of olive oil.

3 – Microwave on high for 9 minutes.

4 – Serve the cod hot, atop white rice (preferably), couscous, pasta, or quinoa.

–cod adapted from Top 50 Most Delicious Turmeric Recipes.

TARRAGON – PARSLEYED COD AMERICAINE ROLLED IN BREADCRUMBS WITH GREEN ONIONS – CARROTS – CELERY – GARLIC IN SAUCE OF BRANDY – WHITE WINE – BROTH

Note:  This recipe was originally intended for lobster but works well with cod.

For 4:

–cod (size of 3 decks of cards, 1 pound)

–tarragon

–parsley (fresh, 1 handful)

–breadcrumbs (boxed)

–green onions (2 stalks, chopped)

–celery (1 stalk, chopped)

–carrots (1 handful, chips)

–garlic (minced, in a jar)

–brandy (buy a small, inexpensive bottle)

–white wine

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

 

1 – Chop 2 stalks of green onions, 1 stalk of celery, and 1 handful of carrot chips, and place in a covered baking dish with a little white wine, a little chicken broth, and a few drops of brandy.  Add 1 tablespoon of minced garlic.  Stir.  Microwave on high for 3 minutes.

2 – Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs and shake well.  Then place in the sauce.  Sprinkle tarragon and chopped parsley on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.

4 – Serve the cod hot, atop pasta, quinoa, couscous, or rice.

–cod inspired by Rene Verdon’s The White House Chef Cookbook (from the sixties, the Kennedy administration).

A Simple Dinner:  COD WITH GREEN ONIONS & MUSHROOMS IN WHITE WINE SAUCE

Note:  Very easy and tastes so gourmet.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–green onions (3 stalks, chopped)

–mushrooms (baby bella, sliced, 5 or 6)

–white wine

–salt and pepper

–olive oil

1 – Place cod in a covered baking dish with a little white wine.  Season the cod with salt and pepper.  Slice finely 3 stalks of green onions, and place on top of the cod.  Slice 5 or 6 baby bella mushrooms, and also place on top of the cod.  Season with olive oil.  Microwave on high for 6 minutes on high; then microwave for 4 minutes on 50 percent power.  (If wine is microwaved for more than 6 minutes in a typical dinner, the wine will bubble up, overflowing in the oven.)

2 – Serve the cod hot.

–cod adapted from Rene Verdon’s The White House Chef Cookbook.

COD WITH LEMON – GREEN ONIONS – MUSHROOMS IN WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–lemon juice (bottled)

–green onions (2 stalks, chopped fine)

–mushrooms (baby bellas, 5 or 6, chopped fine)

–white wine

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little white wine.  Drench in lemon juice.  Season with salt and pepper.  Chop finely 2 stalks of green onions and 5 or 6 baby bella mushrooms.  Place the onions and mushrooms on top of the cod.  Season with olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot, atop quinoa, white rice, brown rice, or couscous (recipes, see the search box).

–cod adapted from The White House Chef Cookbook (from the Kennedy administration).

COD & SHRIMP NATURALLY WITH ALMOND SAUCE ON THE SIDE

–cod (size of 4 decks of cards, 1 pound)

–shrimp (8 to 10, small, thawed from frozen)

–salt and pepper

–olive oil

Almond sauce:

–almonds (15)

–marinara sauce (2 tablespoons)

–green onions (4, chopped)

–capers (1 tablespoon)

–green olives (10, from a jar)

–salt and pepper

–extra virgin olive oil (1 tablespoon)

–flour (1 teaspoon)

1 – To make the sauce, place in a food processor, 15 almonds, 2 tablespoons marinara sauce, 4 chopped green onions, 1 tablespoon capers, 10 green olives, 1 teaspoon flour, 1 tablespoon extra virgin olive oil, and salt and pepper to taste.  Pulse until smooth.  Cover; be prepared to serve at room temperature.

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.  Set aside, still covered.

3 – Place 8 to 10 small, thawed, shrimp in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on 50 percent power for 4 minutes.

3 – Pour the shrimp on top of the cod.

4 – Serve the cod and shrimp hot, with the almond sauce on the side.

–almond sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.