WILD COD PESTO – ROLLED IN BREADCRUMBS – TOPPED WITH CHOPPED YELLOW ONIONS – SEASONED WITH OREGANO & MINCED GARLIC – IN ITALIAN TOMATO & WHITE WINE SAUCE

Appeals to the taste with a burst of distinct flavors. . .

For 2:

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

–pesto sauce (bottled, 2 tablespoons, basil pesto)

–clam juice (bottled, 2 tablespoons)

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

–chopped yellow onions (ready packaged, 3 tablespoons)

–oregano (bottled, dried, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–Italian tomatoes (Pomi brand, pureed, two-thirds cup)

–white wine (one-eighth cup)

–salt and pepper (to taste)

–extra virgin olive oil (to taste)

1 – Place the tomatoes in a covered baking dish.  Add minced garlic, oregano, salt and pepper to taste, white wine, extra virgin olive oil to taste.  Stir.  Microwave on high for 2 minutes.

2 – Meanwhile, place the cod in a plastic bag.  Season with salt, pepper, oregano, and add olive oil to coat.  Pour in the breadcrumbs.  Shake well.  Then place the cod in the tomato sauce.  Spoon some on top.  Set aside.

3 – Place the pesto sauce and clam juice in a small mixing bowl.  Stir well.  Then pour the resulting sauce atop the cod.  Finish with the chopped onion and a few drops of olive oil.

4 – Microwave for 6 minutes on high.

5 – Serve the cod and sauce hot.

–recipe original, but inspired by Edward Giobbi.

A Simple Dinner:  BAKED ATLANTIC COD IN A PESTO – MARINARA SAUCE AND SPRINKLED WITH BASIL & PINE NUTS

A gourmet taste, but quickly prepared. . .

For 2:

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

–pesto (basil variety, 1 tablespoon stirred into 2 tablespoons of clam juice)

–marinara sauce (bottled; I used Ragu, “Mama’s garden variety”; one-quarter cup)

–basil (dried, bottled, 1 teaspoon)

–pine nuts (packaged, 3 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Spoon marinara sauce on top.  Set aside.

2 – Stir together the basil pesto and clam juice.  Then spoon atop the cod.  Finish with basil, pine nuts, and extra virgin olive oil to taste.

3 – Microwave the cod for 6 minutes on high.

3 – Serve the cod hot, with sauce.

–recipe original.

BAKED WILD COD WITH MINCED GARLIC – GREEN ONIONS – ROSEMARY IN LEMON & CLAM JUICE SAUCE AND SERVED WITH BROCCOLI FLORETS AND A SLOW COOKER SIDE OF NAVY BEANS SEASONED WITH MINCED GARLIC – GREEN ONIONS – ROSEMARY – FAUX BACON

An especially good recipe for slow cooker beans. . .on the MIND diet. . .

For 2:

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

–minced garlic (2 tablespoons, bottled, divided)

–green onions (one-third cup, divided, purchased ready cut)

–rosemary (2 tablespoons, bottled, divided)

–lemon juice (bottled, 2 squirts)

–clam juice (one-eighth cup, bottled)

–broccoli (florets, and stems, if desired, from 1 head, fresh)

–navy beans (1 cup, dried; submerge in 3 and one-half cups water overnight)

–Bac-n pieces (2 tablespoons, faux bacon, soy, bottled)

–extra virgin olive oil

1 – After the navy beans have soaked overnight, place in a slow cooker.  Add chicken bone broth just to the top of the beans.  Season with 1 tablespoon minced garlic, 1 tablespoon rosemary, one-sixth cup green onions, salt, pepper, and extra virgin olive oil to taste.  Cook on low for 5 and one-half hours.  Place setting on warm until dinnertime.

2 – Place the cod in a covered baking dish.  Add lemon juice and clam juice.  Season with salt, pepper, and olive oil.  Top with rosemary, green onions, and minced garlic.  Set aside.

3 – Cut the florets (and stems, if desired) from 1 head of broccoli.  Season with salt, pepper, and olive oil.  Top with rosemary, green onions, and minced garlic.  Microwave on high for 4 and one-half minutes, less if crisper broccoli is desired.

4 – Microwave the cod for 6 minutes.

5 – Serve the cod hot, with sides of beans and broccoli.

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

BAKED WILD COD IN LEMON & CLAM JUICE SERVED WITH CHILLED & PUREED MUSTARD RELISH OF DIJON – HONEY – PARSLEY – CAPERS – LEMON – EXTRA VIRGIN OLIVE OIL

An easy and good zing with cod. . .

For 2:

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

–clam juice (bottled, one-eighth cup)

–lemon juice (bottled, 3 squirts)

–Dijon mustard (bottled, 4 tablespoons)

–honey (bottled, 2 tablespoons)

–parsley (fresh, 1 handful, minced)

–capers (bottled, 4 tablespoons)

–lemon juice (bottled, 1 tablespoon)

–extra virgin olive oil (2 tablespoons)

1 – Place cod in a covered baking dish.  Add clam juice and sprinkle with lemon juice.  Season with salt, pepper, and a few drops of extra virgin olive oil.  Microwave on high for 6 minutes.  (Cod is done when it begins to break apart.)

2 – While cod is baking, add Dijon mustard, honey, minced parsley, capers, lemon juice, and extra virgin olive oil to a food processor.  Pulse until minced.

3 – Serve the cod hot, with the relish beside the cod, chilled.

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

SPICY WILD ATLANTIC COD TOPPED BY GREEN ONIONS WITH A SAUCE OF HOISIN – SRIRACHA – LEMON – CLAM JUICE

The hoisin and sriracha flavors blend well.  This is such a pretty dish. . .

For 2:

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

–green onions (3 stalks, chopped, fresh)

–hoisin sauce (bottled, 3 tablespoons)

–sriracha sauce (bottled, 2 tablespoons)

–clam juice (one-eighth cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Squirt the cod with lemon juice (3 squirts).  Add the clam juice.  Season with salt and pepper.  Place ribbons of hoisin and sriracha sauce up and down the cod.  Top with green onions and a few drops of extra virgin olive oil.

2 – Microwave on high for 6 and one-half minutes.

3 – Serve the cod hot.

–recipe inspired by C. Mabry, chef.

A Simple Dinner:  SPICY ATLANTIC COD SRIRACHA TOPPED WITH GREEN & YELLOW DICED ONIONS IN CLAM JUICE SAUCE

A recent study from Italy concluded that including chili peppers in the diet will reduce the likelihood of dying from heart disease and stroke. . .

For 2:

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

–Sriracha sauce (a chili pepper sauce, 2 tablespoons)

–green and yellow diced onions (packaged, 3 tablespoons each)

–clam juice sauce (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add clam juice.  Season, to taste, with salt and pepper. Place the sriracha sauce in ribbons on top of the cod.  Top with green and yellow diced onions.  Finish with a few drops of olive oil.

2 – Microwave on high for 6 minutes.

3 – Serve the cod hot.

–recipe inspired by C. Mabry, chef.

ONE – DISH SPICY MEDITERRANEAN COD WITH BROCCOLI FLORETS TOPPED BY FETA CHEESE – MINCED GARLIC – CHOPPED YELLOW & GREEN ONIONS IN IMPORTED ITALIAN TOMATOES & WHITE WINE SAUCE

All ingredients in the Mediterranean tradition . .

For 2:

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

–broccoli florets (from 1 head of broccoli, fresh)

–feta cheese (broken, packaged, 2 tablespoons)

–minced garlic (bottled, 1 tablespoon)

–chopped yellow and green onions (packaged, 2 tablespoons each)

–Italian tomatoes (packaged, one-half cup)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the Italian tomatoes and white wine in a very large baking dish.  Stir.  Add the cod to the center of the dish, broccoli florets surrounding it.  Season cod and broccoli with salt, pepper, cayenne pepper, and minced garlic.  Top with onions and feta cheese.  Finish with a few drops of olive oil.

2 – Microwave the dish for 10 minutes on high.  Cod is done when it begins to break apart.

3 – Serve the cod and broccoli entrée hot.

–inspired by C. Mabry, chef.

MEDITERRANEAN WILD COD TOPPED IN FETA WITH BASIL – MINCED GARLIC – YELLOW ONION – GREEN ONIONS – FRESH ROMA TOMATO IN IMPORTED ITALIAN TOMATOES – WHITE WINE SAUCE

Mediterranean all the way. . .

For 2:

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

–feta cheese (one-quarter cup, broken apart)

–minced garlic (bottled, 1 tablespoon)

–yellow onion (one-half, sliced)

–green onions (3 stalks, chopped)

–fresh Roma tomato (chopped, medium)

–imported Italian tomatoes (packaged, one-third cup)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the imported Italian tomatoes and the chopped fresh tomato in a covered baking dish.  Add garlic, basil, and yellow onion.  Pour in white wine.  Season with a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the cod in the tomato sauce.  Spoon some sauce atop the cod.  Season the cod with salt, pepper, basil, and olive oil.  Sprinkle chopped green onions on top.  Finish with feta cheese.

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

4 – Serve the cod and tomato sauce hot, atop pasta if desired.

–recipe original.

NEW ORLEANS STYLE WILD COD ROLLED IN BUTTERY BREADCRUMBS SPRINKLED WITH CREOLE SEASONING AND TOPPED BY CHOPPED YELLOW AND GREEN ONIONS

For a delightful taste, don’t skimp on the Creole seasoning. . .

For 2:

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

–buttery breadcrumbs (8 to 10 buttery crackers, crushed)

–Creole seasoning (1 tablespoon, bottled)

–chopped yellow onions (one-quarter cup)

–green onions (3 stalks, chopped)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  In a separate bag, place buttery crackers.  Seal the bag.  Crush the crackers with the back of an ice cream spoon.  Pour the crackers in the bag with the cod, and shake well.  Place the breaded cod in a covered baking dish.

2 – Sprinkle Creole seasoning atop the cod.  Then place yellow and green onions on top.  Finish with a few drops of extra virgin olive oil.

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

4 – Serve the cod hot.

–recipe original.

BAKED COD BASIL TOPPED WITH FRESH ORGANIC ROMA TOMATOES & MARINATED ARTICHOKE QUARTERS SEASONED WITH MINCED GARLIC & EXTRA VIRGIN OLIVE OIL

The organic fresh Roma tomatoes make this dish. . .

For 4:

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

–basil (bottled, dried, 1 tablespoon)

–fresh organic Roma tomatoes (2, chopped)

–marinated artichoke quarters (bottled, 4 quarters, chopped)

–minced garlic (bottled, 1 tablespoon)

–extra virgin olive oil

–salt and pepper

1 – Place the cod in a covered baking dish.  Season with salt, pepper, and basil.

2 – Chop the tomatoes, and season with salt, pepper, and basil.  Place over the cod.  Chop the artichokes, and place on top of the tomatoes.  Add minced garlic and a few drops of extra virgin olive oil.

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

4 – Serve the cod and vegetables hot.

–cod inspired by C. Mabry, chef.