Delectable, apparently how the French think Americans eat cod. . .
–cod (size of 2 decks of cards, one-half pound)
–herbs de provence (1 tablespoon; consists of basil, parsley, thyme, marjoram, oregano)
–cayenne pepper (one-quarter teaspoon)
–marinara sauce (6 tablespoons; I used Bertolli with garlic, basil, and olive oil)
–brandy (2 tablespoons; buy a small, inexpensive bottle)
–white wine (one-quarter cup)
–onions (one-quarter cup, chopped)
–minced garlic (1 tablespoon, bottled)
–jasmine rice (1 cup rice with 1 and three-fourths cup water; microwave on high for 5 minutes; then on 50 percent power for 10 minutes)
–salt and pepper
–extra virgin olive oil
1 – Place the marinara sauce, brandy, white wine, onions, minced garlic, and olive oil to taste in a covered baking dish. Stir well. Then place the cod in the middle of the dish. Sprinkle cod with salt, pepper, cayenne, and herbs de provence. Finish with a few drops of olive oil.
2 – Microwave on high for 6 and one-half minutes.
3 – Serve the cod hot, with sauce, and atop the rice.
–cod adapted from The Best of French Cooking