–cod (size of 3 decks of cards, one-half pound)
–capers (about a dozen)
–salt and pepper
1 – Measure 1 cup of pasta into a covered baking dish. Fill with water just to cover. Season with one-half teaspoon of salt, garlic powder, and a few drops of olive oil. Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 7 and one-half minutes. When finished, keep covered to preserve warmth. Before serving, drain in a colander.
2 – Place cod in a covered baking dish. Add a little water, and drench the cod in lemon juice. Season with cayenne pepper (just a little), garlic powder, paprika, salt, pepper, and olive oil. Add the capers on top. Microwave on high for 6 minutes. When finished, test the center to be sure that it is done. If not, replace in the microwave for 1 minute. (Thick cod may take up to 4 minutes longer. Do not overcook.)
3 – Serve the cod, hot, on top of the pasta. I also served squash casserole, which can be found by using the search box in this blog.
–cod adapted from “healthy recipes” on the web; pasta original.