–cod (size of 4 decks of cards, 1 pound)
–basil pesto (bottled, 2 tablespoons with one-eighth cup of water added, stir well)
–tomato (fresh, medium, chopped)
–minced garlic (1 tablespoon, bottled)
–basil (dried, 1 teaspoon; or fresh, 2 tablespoons minced)
–olive oil (2 tablespoons, bottled)
–salt and pepper
–jasmine rice (follow package instructions for microwaving; brands differ)
1 – Place the basil pesto (with water, stirred), tomato, minced garlic, and olive oil in a small mixing bowl. Stir gently. Set aside.
2 – Place the cod in a covered baking dish. Season with salt and pepper. Pour the sauce over the top.
3 – Microwave on high for 8 minutes. Cod is ready when it begins to break apart.
4 – Serve the cod pesto with sauce hot, atop jasmine rice.
–cod inspired by C. Mabry, chef.