–cod (size of 4 decks of cards, 1 pound)
–thyme (1 tablespoon, divided)
–breadcrumbs (boxed, plain, one-third cup)
–tomato (fresh, medium, chopped)
–baby bella mushrooms (3 or 4, chopped in small pieces, fresh)
–shredded carrots (fresh, 1 handful)
–red onion (one-half, medium, sliced)
–celery (3 stalks, fresh, chopped fine)
–white wine (one-half cup)
–minced garlic (bottled, 1 tablespoon)
–wheat bread (4 slices, each the size of the palm of a hand)
–salt and pepper
1 – Place the shredded carrots, red onion, and celery in a covered baking dish. Add white wine. Season with salt, pepper, and a portion of the thyme. Finish with a few drops of olive oil.
2 – Microwave the vegetables for 3 minutes on high.
3 – Place the cod in a large plastic bag. Season with salt, pepper, and thyme. Add olive oil to cover. Pour in breadcrumbs, and shake well. After the vegetables have cooked for 3 minutes, place the cod on top.
4 – Chop the tomato, slice the mushrooms, and then season with salt, pepper, and thyme. Then add chopped tomato and sliced mushrooms on top of the cod. Finish with a few drops of olive oil.
5 – Microwave on high for 9 minutes. Cod is done when it begins to break apart.
6 – While cod is cooking, break apart the wheat bread, season with the minced garlic, and then sprinkle with olive oil. Place the wheat bread in a bowl for each person. The cod and vegetables are then placed, for serving, atop the wheat bread, with a small portion of wine for each serving. (This is not a soup.)
7 – Serve the cod and vegetables hot.
–cod inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.