–cod (size of 3 decks of cards, one-half pound)
–parsley (Italian, fresh)
–baby bella mushrooms (6 to 8, minced)
–milk (dairy or almond; soy does not microwave well)
–flour
–salt and pepper
–olive oil
1 – Break 6 to 8 baby bella mushrooms into very fine pieces, and place in a covered baking dish. Set aside.
2 – Place two-thirds cup of dairy or almond (not soy) milk in a microwaveable cup. Microwave on high for 1 minute. Meanwhile, place 1 tablespoon of flour in a separate cup. When the milk has heated, slowly add the milk to the flour, stirring briskly. Then pour the milk-flour white sauce atop the mushrooms. Season with salt, pepper, and olive oil. Stir well.
3 – Nestle the cod amid the mushrooms, spooning some sauce over the top. Season with salt, pepper, and olive oil. Sprinkle chopping parsley on top.
4 – Microwave the cod and sauce for 3 minutes on high; then microwave on 50 percent power for 6 minutes.
5 – Serve the cod with mushroom sauce hot.
–cod adapted from The Microwave French Cookbook.
