A One-Dish Comfort Dinner for Two:  PACIFIC COD FILLET FLAVORED WITH FAUX BACON – CHOPPED ONION – MINCED GARLIC AND PLACED ON A BED OF ROMA TOMATO CIRCLES – SLICED POTATOES – BROCCOLI FLORETS IN CHICKEN BONE BROTH SAUCE

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. . .

For 2:

–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.

A Simple Dinner:  COD & FRUIT SALAD TARRAGON

A simple supper recipe for a busy family. . .

For 2:

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

–tarragon (1 tablespoon; dried)

–fruit cocktail (one-half can, drained)

–mayonnaise or salad dressing (1 teaspoon; use sparingly)

–salt and pepper

–extra virgin olive

1 – Place the cod in a covered baking dish with one-eighth cup of water. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 6 minutes. Let cool.

2 – When the cod has cooled, place in a mixing bowl. Break apart into bite-sized pieces. Drain the fruit cocktail, and place one-half of the can with the cod. Sprinkle the tarragon. Add mayonnaise, just a little, 1 teaspoon. Fold all ingredients gently.

3 – Serve chilled.

–recipe by C. Mabry, chef.

OVEN FRIED MEDITERRANEAN COD FILLET ROLLED IN ITALIAN PANKO BREADCRUMBS – SPRINKLED WITH A BIT OF TURMERIC AND SERVED WITH A SIDE OF OVEN FRIED ZUCCHINI CIRCLES TOPPED BY SHREDDED PARMESAN – ITALIAN PANKO BREADCRUMBS – EXTRA VIRGIN OLIVE OIL

If you like fried food but are afraid to try it because it is unhealthy, use a sparing amount of extra virgin olive oil and watch cholesterol go down. . .omega-3’s make all the difference. . .

For 2:

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

–Italian panko breadcrumbs (1 cup, divided)

–turmeric (be sparing; 1 teaspoon)

–zucchini (2 medium, sliced)

–shredded Parmesan cheese (a healthy cheese; one-quarter cup)

–extra virgin olive oil (be sparing, but to taste)

–salt and pepper to taste

1 – Place one-half cup of Italian panko breadcrumbs on a large plate. Place the cod in a plastic bag; season with salt and pepper, and extra virgin olive oil. Take care to see that oil covers all the fish. Then, using a kitchen fork, place the cod atop the breadcrumbs. Turn to coat thoroughly. Place in a covered baking dish. Sprinkle with a bit of turmeric. Do not add water or any other liquid. Set aside.

2 – Wash thoroughly and then slice the 2 zucchini. Place in a covered baking dish. Do not add water or any other liquid. Season with salt and pepper. Set aside.

3 – In a deep, large cup (a 2-cup measuring cup is ideal), place one-half cup Italian breadcrumbs, one-quarter cup of Parmesan, and a sparing amount of extra virgin olive oil to taste. Using a fork, combine all three ingredients.

4 – Spoon the seasoned breadcrumbs on top of the zucchini. Microwave, covered, on high for 6 minutes. You want the zucchini to be tender, but with a crispy coat.

5 – Microwave the cod on high for 6 minutes. Cod is done when it begins to break apart.

6 – Serve the oven fried dinner hot, cod and zucchini.

–fish recipe inspired by Salmon 365, but a recipe that is also recommended for white fish; zucchini inspired by the Olive Garden restaurant.

Fresh Alaskan Cod with Sauce of Blueberries – Chopped Onions – White Wine – Blueberry Preserves

My baked cod with blueberry sauce adapted to the microwave from the web has received many hits on my cooking blog since 2017. .  . . Today’s posting is a sweeter recipe with blueberry preserves, preferred and recommended by my husband. . .

For 2:

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

–blueberries (thawed from frozen; or fresh; 1 cup)

–chopped onions (one-quarter cup)

–white wine (one-quarter cup)

–blueberry preserves (1 heaping tablespoon)

–salt and pepper to taste

–extra virgin olive oil

1 – Place blueberries and blueberry preserves in a small mixing bowl.  Fold over gently until preserves fully cover the blueberries.  Add white wine, chopped onions, and extra virgin olive oil to taste.  Stir gently.  Pour into a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Spoon some of the sauce over the cod.

3 – Microwave on high for 5 minutes.  Check for doneness.  If not cooked, return to the microwave for 5 minutes more on 50 percent power.

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

–recipe original. Cooking turns the blueberries dark, but the flavor is not affected.

Fresh Alaskan Cod Seasoned with Parsley & Tarragon / Topped with Shredded Carrots / Cooked on a Bed of Chopped Onion – Minced Garlic – Fresh Diced Roma Tomatoes – Marinara Sauce – Clam Juice – White Wine / Served atop Jasmine Rice

The ingredients in this recipe were first assembled by Julia Child for a lobster “americaine,” but fresh cod seems to be a worthy substitute. . .

For 2

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

–parsley, tarragon (2 tablespoons each, divided)

–shredded carrots (1 handful)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–fresh diced tomatoes (2, Roma, sliced and then halved)

–marinara sauce (2 tablespoons; I used Bertoli’s garlic, olive oil, basil)

–clam juice (one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all ingredients except carrots and one-half the parsley and tarragon in a large covered baking dish. Fold well but gently. Microwave on high for 5 minutes (you want the ingredients to be very hot).

2 – Place the cod on top, center of the baking dish. Season with salt, pepper, extra virgin olive oil, and the other half of the parsley and tarragon. Spoon some sauce over the cod. Microwave on high for 7 minutes.

3 – Serve the cod and sauce hot, atop jasmine rice (for the rice, place two-thirds cup rice and 1 and one-third cup water in a covered baking dish; do not add salt; microwave on high for 5 minutes, and then microwave on 50 percent power for 10 minutes).

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

MEDITERRANEAN COD FILLET TOPPED WITH CHOPPED ROMA TOMATO – MINCED GARLIC – BASIL – SHREDDED PARMESAN – KALAMATA OLIVES – SAUCED IN WHITE WINE – LEMON – PARMESAN & BASIL INFUSED OLIVE OIL

This recipe is in the style of Edward Giobbi, American artist and chef with Italian roots, frequently featured on this blog. . .

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

–chopped Roma tomato (1)

–minced garlic (1 tablespoon)

–basil (1 teaspoon)

–shredded Parmesan cheese (one-eighth cup)

–kalamata olives (6 to 8)

–white wine (one-quarter cup)

–lemon juice (3 squirts)

–Parmesan & basil infused olive oil to taste

–salt and pepper

1 – Place the cod in a covered baking dish. Drench in lemon juice. Pour in the white wine. Season with salt, pepper, basil, and minced garlic. Place the chopped Roma tomato on top. Then sprinkle Parmesan cheese and kalamata olives. Finish with a generous amount of Parmesan & basil infused olive oil.

2 – Microwave on high for 7 and one-half minutes, less if fillet is thin.

3 – Serve the Mediterranean cod hot, atop pasta, rice, or quinoa, if desired.

–recipe by C. Mabry, chef.

Libyan Mediterranean Oven Fried Cod Fillets Marinated with Garlic – Cumin – Cayenne – Lemon and Served with Jasmine Rice Cooked in Fish Broth with Coriander – Chopped Onion – Diced Tomatoes – Celery Salt – Parsley – Cayenne – Minced Garlic – Ginger – Cumin – Paprika – Black Pepper

The rice recipe is “ruz hoot bil kusbur.” It is served with any white fish that has been grilled, baked, or fried.  This delicious spicy dish is very popular in Libya, and is well worth the time it takes to cook.

For 4:

OVEN FRIED COD:

–cod fillets (enough fish to be a size of 4 decks of cards, 1 pound)

–garlic powder, cumin (1 teaspoon each)

–cayenne pepper (one-quarter teaspoon)

–lemon juice (3 squirts)

–breadcrumbs (I used Panko)

–salt and pepper to taste

–extra virgin olive oil

Marinate in a plastic bag in garlic, cumin, cayenne, lemon juice, salt, pepper, and extra virgin olive oil in the refrigerator at least 2 hours.  When ready to microwave, pour in one-quarter cup of breadcrumbs.  Shake well.  Set aside.

RICE:

–jasmine rice (1 cup)

–fish broth (I used clam juice, 1 small bottle; add water to reach 1 and one-half cup measure)

–coriander, celery salt, parsley (dried), ginger, cumin, paprika, black pepper (one-half teaspoon each)

–chopped onion (one-half cup)

–diced tomatoes (1 can; do not drain)

–minced garlic (1 tablespoon)

–extra virgin olive oil to taste

Place the fish broth, onion, tomatoes, garlic, and all the seasonings, including extra virgin olive oil, in a deep-dish, covered baking dish. Microwave on high for 6 minutes.  Add the rice.  Microwave on high for 5 minutes; then microwave for 10 minutes on 50 percent power.  If you have a high-wattage oven (more than 1000 watts), then please check to be sure that the dish does not overflow.

Microwave the fish, without any liquid, on high for 6 minutes.

Serve fish and rice hot.

–information from <tasteatlas.com>.

SPANISH STYLE BLACKENED COD WITH PAPRIKA – THYME – OREGANO – GARLIC POWDER – ONION POWDER – CAYENNE – SALT – PEPPER PLACED ATOP SCALLOPED PAPRIKA BABY DUTCH POTATOES WITH CHOPPED ONION BAKED IN NONFAT MILK & EXTRA VIRGIN OLIVE OIL

This is a special recipe for blackened seasoning that is unique to Spain. . .

For 2:

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

–paprika (2 teaspoons, divided)

–thyme, oregano, garlic powder, onion powder (one-half teaspoon each spice)

–cayenne pepper (one-quarter teaspoon)

–salt and pepper to taste

–baby Dutch potatoes (sliced, about 10 small potatoes)

–chopped onion (one-quarter cup)

–nonfat milk (skim)

–extra virgin olive oil to taste

1 – Slice baby Dutch potatoes, and place in a deep-dish baking dish. Season with salt, pepper, paprika, and extra virgin olive oil. Pour nonfat milk to cover only. Microwave, uncovered, on high for 6 minutes; then microwave on 50 percent power for 6 minutes more. When finished, cover to preserve warmth.

2 – Place the cod atop the potatoes. Season with paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, salt, and pepper. Finish with a few drops of extra virgin olive oil. Microwave the dish for 6 minutes (7 if the cod is thick).

3 – Serve the cod and potatoes hot.

–recipe by C. Mabry, chef, inspired from the web. Blackened cod comes directly from Spain on a Fork.

FRENCH MEDITERRANEAN BASQUE REGION COD WITH FRESH ROMA TOMATO CIRCLES – ROASTED RED PEPPER SLICES – MINCED GARLIC – CHOPPED ONION – FAUX BACON – PARSLEY – EXTRA VIRGIN OLIVE OIL IN CHICKEN BONE BROTH

The recipe was originally intended for chicken, but works well with fish. . .

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

–Roma tomatoes (3)

–roasted red pepper slices (2 tablespoons; in a jar)

–minced garlic (1 tablespoon)

–chopped onion (one-quarter cup)

–faux bacon (soy bacon, 2 tablespoons)

–parsley (dried, 1 teaspoon)

–extra virgin olive oil to taste

–chicken bone broth (one-eighth cup)

–salt and pepper

1 – Slice the Roma tomatoes, and place in a covered baking dish. Add red pepper slices, minced garlic, chopped onion, soy bacon, parsley, olive oil, chicken bone broth, and season with salt and pepper. Stir gently. Microwave on high for 6 minutes.

2 – Place the cod on top of the sauce, and sprinkle with salt and pepper. Spoon sauce over the cod.

3 – Microwave on high for 7 minutes, longer if the cod is thick.

4 – Serve the cod and sauce hot.

–recipe inspired by The Best of French Cooking.

A Simple Dinner: PACIFIC COD FILLET PECAN DOUSED IN SAUCE OF F.R.O.G. PRESERVES – LEMON – CLAM JUICE – EXTRA VIRGIN OLIVE OIL AND SPRINKLED WITH CHOPPED PECANS

F.R.O.G. preserves have a delicious combination of pureed figs, raspberries, and oranges seasoned with ginger, and are available from the Spicy Olive (Cincinnati, Ohio) and the Happy Olive (Fairhope, Alabama), as well as other franchises (online ordering possible). . .

For 2:

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

–F.R.O.G. preserves (3 heaping tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–chopped pecans (to taste, about 3 tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod fillet in a covered baking dish. Set it aside, and then use a small mixing bowl to stir up the sauce: F.R.O.G. preserves, lemon juice, clam juice, salt, pepper, and extra virgin olive oil. Stir briskly. Then pour the cold sauce over the cod.

2 – Sprinkle chopped pecans atop the cod and its sauce.

3 – Microwave on high for 6 minutes (1 minute longer if a thick fillet).

4 – Serve the cod hot.

–recipe inspired by C. Mabry, chef.