–cod (size of 3 decks of cards, one-half pound)
–pesto sauce (traditional type of basil & garlic in olive oil)
–green peas (one-half package, frozen)
–onion (one-half, medium, sliced)
–red potatoes (2, small, peel left on)
–spinach (one-third package, fresh)
–strawberries (6 to 8, sliced, fresh)
–toasted walnuts (1 handful; toast half a large package on high in microwave for 2 minutes; stir; then microwave 2 minutes more)
–extra virgin olive oil
–salt and pepper
1 – Place one-third package of fresh spinach in a mixing bowl. Add 6 to 8 sliced strawberries and 1 handful of toasted walnuts. Season with pepper and honey, to taste. Set aside. Just before serving dinner, add a small amount of red wine and extra virgin olive oil. Stir.
2 – Scrub the potato skins, and then slice the potatoes into bite-sized pieces. Place in a covered baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave on high for 10 minutes. When finished, leave covered to preserve warmth.
3 – Chop one-half onion, and place in a covered baking dish with a little white wine. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes. When finished, place one-half package of green peas in the white wine. On a cutting board, make a slit vertically in the cod. Nestle the cod amid the peas and onion. Spoon pesto sauce all along the slit. Microwave on high for 7 minutes.
4 – Serve the spinach salad as a first course. Then serve the cod with green peas and onion hot, with the potatoes as a side.
–dinner planned by Edward Giobbi in Eat Right, Eat Well—the Italian Way; cod adapted from Giobbi. Salad and potatoes original.