The original recipe calls for roasting the cod and potatoes, but steaming works well also. . . .
–cod fillet (size of 2 decks of cards, one-half pound)
–sliced potatoes (1 can, drained, then rinsed)
–tomatoes (1 can, do not drain; I prefer petite diced)
–minced garlic (bottled, 1 tablespoon)
–thyme (1 teaspoon, dried, bottled)
–rosemary (1 tablespoon, dried, bottled)
–parsley (1 tablespoon, dried, bottled)
–salt and pepper
–extra virgin olive oil
1 – Place the potatoes and tomatoes in a large, covered baking dish. Season with minced garlic, thyme, rosemary, salt, pepper, and olive oil. Fold the ingredients. Microwave on high for 3 minutes.
2 – Place the cod atop the sauce. Season with salt, pepper, minced garlic, thyme, rosemary, and extra virgin olive oil. Finish with parsley sprinkled over the whole dish.
3 – Microwave on high for 7 minutes. Cod is done when it begins to break apart.
4 – Serve the cod, potatoes, and tomatoes hot.
–cod inspired by Meredith Deeds, from the Star Tribune, Minneapolis, Minnesota, May 14, 2020.