The Parmesan – basil olive oil is a winner that takes this simple entree up a notch or two. . .
–Pacific cod fillet (size of 2 decks of cards, one-half pound)
–garlic-herb breadcrumbs (just a light sprinkle, don’t overdo)
–Parmesan – basil olive oil ( to taste)
–salt and pepper to taste
–Parmesan cheese (one-quarter cup)
–basil (dried; one-half teaspoon)
–lemon juice (3 squirts)
–clam juice (one-eighth cup)
1 – Place the cod in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season, to taste, with Parmesan – basil olive oil. Sprinkle with basil and Parmesan cheese. Finish with a light sprinkling of garlic – herb breadcrumbs.
2 – Microwave on high for 6 and one-half minutes. If cod is especially thick, microwave for 7 minutes. Cod is done when it begins to break apart.
3 – Serve the cod hot.
–recipe by C. Mabry, chef.