–cod (size of 4 decks of cards, 1 pound)
–shrimp (thawed from frozen, about 15, small)
–herb cornbread stuffing (I used Pepperidge Farm; 1 cup)
–Parmesan cheese (shredded, one-half cup)
–salt and pepper
1 – Place the cod in a covered baking dish (no water). Season with salt and pepper. Place the shrimp in a separate, small covered baking dish. Season with salt and pepper.
2 – In a mixing bowl, place the herb cornbread stuffing, the Parmesan, and olive oil to taste. Stir well. Then place the stuffing/Parmesan/olive oil atop the cod and the shrimp.
3 – Microwave the cod for 7 minutes on high. Microwave the shrimp for 2 minutes on high.
4 – Serve the cod and shrimp hot, the shrimp piled atop the cod.
–recipe original; inspired by a recipe for zucchini at the Olive Garden restaurant.