This is a choice combination for Edward Giobbi, my favorite chef. . .
–cod (size of 4 decks of cards, 1 pound)
–rosemary (1 tablespoon, bottled)
–parsley (1 tablespoon, bottled)
–Italian tomatoes (I used Pomi; 1 cup, boxed)
–green peas (frozen; 1 cup)
–chopped onion (one-quarter cup)
–salt and pepper
–extra virgin olive oil
–polenta (follow package instructions; a generous amount of polenta will result, but excess can be frozen in meal-size servings)
1 – Place the tomatoes, green peas, and chopped onion in a large, covered baking dish. Season with rosemary, salt, pepper, and olive oil. Microwave on high for 3 minutes.
2 – Place one-half cup breadcrumbs on a large plate. Place cod atop the breadcrumbs. Generously sprinkle with olive oil. Turn the cod to coat with breadcrumbs.
3 – Place the breaded cod atop the vegetables in the baking dish. Sprinkle with parsley, rosemary, and olive oil. Spoon some of the sauce atop the cod.
4 – Microwave for 8 minutes on high. Cod is done when it begins to break apart.
5 – Serve the cod hot, atop polenta.
–recipe inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.