HERB – STEAMED COD FILLET ON A BED OF SLICED POTATOES & PETITE DICED TOMATOES AND SEASONED WITH MINCED GARLIC – THYME – ROSEMARY – PARSLEY

 

The original recipe calls for roasting the cod and potatoes, but steaming works well also. . . .

For 2:

–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.

CATFISH FILLET ROSEMARY ON WHOLE WHEAT MUFFIN & TOPPED WITH ITALIAN TOMATOES & GREEN ONIONS IN LEMON – WHITE WINE SAUCE

Very tasty.  And adaptable to other white fish. . .

For 3:

–catfish fillet (size of 3 decks of cards, three-fourths pound)

–rosemary (dried, 1 tablespoon, bottled)

–whole wheat muffin (separated and cut into half pieces to form a bed)

–Italian tomatoes (packaged, one-half cup)

–green onions (3 stalks, chopped)

–lemon juice (3 squirts, bottled)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the whole wheat muffin in the bottom of a covered baking dish.  Place the catfish fillet on top of the muffin.  Season with lemon juice, salt, and pepper (in that order).  Add white wine to the baking dish. 

2 – Pour Italian tomatoes atop the catfish.  Then sprinkle chopped green onions.  Finish with rosemary and extra virgin olive oil.

3 – Microwave on high for 8 minutes.  Catfish is done when it flakes.

4 – Serve the catfish and sauce hot, atop the muffin.

–catfish adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

STEAMED RED SNAPPER WRAPPED IN RED LEAF LETTUCE – SEASONED WITH CORIANDER & MINCED GARLIC IN A LEMON – CLAM JUICE SAUCE WITH A CHILLED & PUREED DIPPING SAUCE OF ALMONDS – CAPERS – ITALIAN TOMATOES – GREEN OLIVES – YELLOW ONION – EXTRA VIRGIN OLIVE OIL

Designed for red snapper, but any white fish will work. . .

For 2:

–fillet of red snapper (size of 2 decks of cards, one-half pound)

–red leaf lettuce (2 large leaves, fresh)

–coriander (dried, 1 tablespoon, bottled)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (bottled, 3 squirts)

–clam juice (for steaming, one-eighth cup)

–salt and pepper

–extra virgin olive oil

Dipping sauce (chilled):

–almonds (15, roasted are best)

–capers (drained, 2 tablespoons, bottled)

–Italian tomatoes (packaged, one-eighth cup; or marinara sauce, bottled)

–green olives (no pimento; 5 or 6, bottled)

–yellow onion (to taste, but at least 3 tablespoons, chopped, packaged)

–extra virgin olive oil (1 tablespoon, bottled)

–salt and pepper (to taste)

1 – Prepare the side sauce in advance in order to let the flavors blend.  Place almond, capers, Italian tomatoes (or marinara sauce), green olives, yellow onion, and extra virgin olive oil in a food processor.  Pulse until minced (will be lumpy).  Season with salt and pepper to taste.  Refrigerate at least 1 hour before dinner.

2 – For fish, place a large lettuce leaf in the bottom of a covered baking dish.  Place fish on top.  Squirt with lemon juice.  Add clam juice.  Season with salt, pepper (to taste), coriander, and minced garlic.  Place a second large lettuce leaf on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 minutes.  Fish is done if it flakes easily, though red snapper is firmer than many other white fish.

4 – Serve the red snapper with wilted lettuce leaves hot, with the  chilled dipping sauce on the side.

–red snapper and sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

COD BASIL WITH FRESH TOMATO – PEPPERS – GREEN ONIONS IN LEMON – CLAM JUICE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–basil (if fresh, 3 minced leaves; if dried, 1 tablespoon)

–tomato (fresh, medium, chopped)

–red bell pepper (one-half fresh, sliced)

–green onions (3 stalks, chopped)

–lemon juice (3 squirts, bottled)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–olive oil

1 – Place the tomato and red bell pepper in a covered baking dish with the clam juice.  Season with half the basil, salt, pepper, and olive oil.  Microwave for 3 minutes on high.

2 – Place the cod in the sauce.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Drop green onions on top.

3 – Microwave the cod for 7 minutes on high.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot.

–adapted from Edward Giobbi’s Italian Family Dining.

BACCALA [COD] TOPPED WITH FRESH TOMATO & GREEN ONIONS AND SEASONED WITH MINT – CAYENNE – MINCED GARLIC IN WHITE WINE SAUCE ATOP SLICED POTATOES

For 4:

–cod (size of 4 decks of cards, 1 pound)

–tomato (fresh, medium, chopped)

–green onions (3 stalks, chopped)

–mint (dried, 1 teaspoon)

–cayenne pepper (dried, one-quarter teaspoon)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish and cover with the white wine.  Season with salt, pepper, mint, minced garlic, and cayenne pepper.  Chop the tomato, and season with salt, pepper, and mint.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot atop cooked sliced potatoes (season 2 medium, raw potatoes with salt, pepper, olive oil, and microwave for 10 minutes on high in water that just covers the potatoes)

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.