–tilapia (2 medium)
–parsley (Italian parsley, fresh, if possible)
–salt and pepper
–green peas (frozen)
–turkey sandwich meat (2 slices)
–potatoes (2 medium, red)
–dill (fresh if possible)
1 – Cook the green peas for 4 minutes in the microwave on high. No seasoning at this point. Rinse the green peas (to cool them) in a colander. Add one-half package of feta cheese, 2 slices of chopped turkey sandwich meat, one-half onion, and season with salt, pepper, and olive oil. Set aside.
2 – Scrub the potatoes briskly; leave the skins on. Cut the potatoes in chunks, about the size of a spinning quarter. Place in baking dish. Season with dill, generous sprinkling of lemon juice, salt, pepper, and olive oil. Add one inch of water (or slightly more). Cook on high in microwave for 15 minutes, uncovered. When finished cooking, cover to preserve warmth.
3 – Place the tilapia in a covered baking dish. Add one-fourth cup of white wine. Place chopped parsley and a sprinkling of capers on top. Season with salt, pepper, and olive oil. Bake for 5 minutes in the microwave on high.
4 – Serve the tilapia and potatoes hot; serve the pea salad cold.
–adapted from Real Simple