PARSLEYED LEMON COD SPRINKLED WITH BREADCRUMBS IN CLAM JUICE AND ACCOMPANIED BY COLD SPICY & SMOOTH PEPPER SAUCE WITH RED BELL PEPPER – BANANA PEPPER – FRESH TOMATO – SWEET ONION – SRIRACHA – MINCED GARLIC

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (fresh, chopped, 1 handful)

–lemon juice (bottled)

–breadcrumbs (boxed, plain)

–red bell pepper (one-half, chopped)

–banana peppers (bottled, about a dozen rings)

–tomato (fresh, medium, chopped)

–onion (sweet, one-fourth, chopped, medium)

–sriracha sauce (1 teaspoon)

–minced garlic (in a jar)

–salt and pepper

–olive oil

1 – Chop one-half red bell pepper, 1 fresh tomato, one-fourth medium sweet onion, and add to a food processor.  Add 12 rings of banana peppers, 1 teaspoon of sriracha sauce, and 1 tablespoon of minced garlic.  Season with salt, pepper, and a few drop of olive oil.  Pulse until smooth.  Set aside.

2 – Place the cod in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, olive oil, and a sprinkling of plain breadcrumbs.  Finish with chopped parsley.  Microwave on high for 8 minutes.

3 – Serve the cod hot, with the pepper sauce on the side.

–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.