–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
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.