–cod (size of 4 decks of cards, 1 pound)
–tarragon (dried, 1 teaspoon)
–garlic – herb breadcrumbs (one-third cup, packaged)
–minced garlic (bottled, 1 tablespoon)
–mushrooms (3 or 4 baby bellas, quartered, fresh)
–green onions (3 stalks, chopped, fresh)
–lemon juice (3 squirts)
–white wine (one-quarter cup)
–salt and pepper
1 – Place the garlic – herb breadcrumbs on a large plate. Season the cod with salt, pepper, and olive oil. Roll in the breadcrumbs.
2 – Place the cod in a covered baking dish. Drench in lemon juice. Pour in white wine. Drop minced garlic on top of the cod. Place quartered mushrooms on the side of the cod. Sprinkle green onions and tarragon on top. Finish with a few drops of olive oil.
3 – Serve the cod hot.
–cod inspired by Rene Verdon, White House chef during the Kennedy administration.