Assembled in the manner of Italian – American Master Chef Edward Giobbi, with a nod to the Deep South of the United States with faux bacon. . .
–Pacific cod fillet (one-half pound, size of 2 decks of cards)
–faux bacon (soy bacon; 2 tablespoons)
–chopped onion (one-quarter cup)
–minced garlic (1 tablespoon)
–Roma tomatoes (2, sliced into circles)
–sliced potatoes (one-half can, drained)
–broccoli florets (6)
–chicken bone broth (one-eighth cup)
–salt and pepper to taste
–extra virgin olive oil to taste
1 – Place the potatoes in the bottom of a large, covered, baking dish. Add tomato circles and chopped onions, spreading around the bottom of the dish. Spoon minced garlic over the vegetables. Sprinkle with soy bacon. Finish with broccoli florets around the outside of the baking dish. Season with salt, pepper, and extra virgin olive oil. Add chicken bone broth. Microwave on high for 6 minutes. (You want to get the food very hot before microwaving the cod.)
2 – Place the Pacific cod fillet atop the vegetables. Season with salt, pepper, olive oil, and faux bacon. Microwave on high for 7 minutes.
3 – Serve the one-dish dinner hot.
–recipe by C. Mabry, chef.