This is an original recipe, but quintessential Edward Giobbi. . .
–cod (size of 2 decks of cards, one-half pound)
–Italian breadcrumbs (I used Panko; one-third cup)
–tomatoes (one-half can; do not drain)
–chopped onion (I used a lot; 1 cup)
–basil, oregano (dried, 1 teaspoon each, bottled)
–minced garlic (bottled, 1 tablespoon)
–parsley (dried, 1 tablespoon, bottled)
–white wine sauce (one-eighth cup; this is less than usual)
–salt and pepper
–extra virgin olive oil
–quinoa – rice pasta (1 cup, dry; submerge in salted water, uncovered dish; microwave for 5 minutes on high; then 2 minutes on 50 percent power; when finished, keep covered to preserve warmth)
1 – Place the tomatoes, onion, garlic, basil, oregano, with a few drops of extra virgin olive oil, in a large baking dish with the white wine. Stir well. Microwave on high for 4 minutes. This will dry out the vegetables a little, what I wanted.
2 – While vegetables are cooking. Place the cod in a plastic bag. Season with salt, pepper, and olive oil. Pour in the Italian breadcrumbs. Shake well.
3 – Place the cod atop the vegetables. Sprinkle top with parsley and finish with a drop or two of extra virgin olive oil.
4 – Microwave on high for 7 minutes.
5 – Serve the cod and sauce atop the pasta, hot.
–recipe original, but influenced by Edward Giobbi.