–cod (size of 3 decks of cards, one-half pound)
–basil, parsley (fresh)
–summer squash (2, small)
–onion (Vidalia, one-half)
–red bell pepper (one-half, sliced)
–minced garlic (bottled)
–Parmesan cheese (shredded)
–milk (dairy or almond; soy doesn’t microwave well)
–flour (1 tablespoon)
1 – Peel and slice squash into matchstick pieces. Place in a covered baking dish. Peel and slice one-half Vidalia onion, and place in the dish. Wash and slice one-half red bell pepper, adding to the dish. Microwave 1 cup of milk (dairy or almond) for 1 minute on high. When finished, add 1 tablespoon of flour, stirring briskly. Pour over the vegetables in the baking dish. Season with basil, parsley, salt, pepper, minced garlic, and olive oil. Microwave on high for 3 minutes. When finished, nestle the cod in the sauce (do not place any vegetables on top of the cod). Season the cod with salt, pepper, basil, parsley, and olive oil. Sprinkle Parmesan cheese on top.
2 – Microwave for 7 minutes on high. Test the center of the cod to be sure that it breaks apart easily.
3 – Serve the cod hot, with the vegetables. I also served a green salad, black-eyed peas (slow cooker), and green beans (recipes, see the search box).
–cod adapted from the “Little Broken” blog site of Katla.