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Serves/Makes: 4

Ingredients:

• 12 ounces (340 g) cod fillets, skinned
• Salt and pepper
• 1/4 cup (60 mL) dry white wine
• 1 small onion, minced
• 1 garlic clove, crushed
• 3 tablespoons (45 mL) vegetable oil
• 1/4 teaspoon (1 mL) dried fennel seeds, crushed
• Generous pinch Cayenne pepper
• 8 ounces (227 g) frozen mixed vegetables
• 8 ounces (227 g) spinach or 1 large Roman lettuce, leaves cleaned
• 2 tablespoons (30 mL) white wine vinegar

How to cook:

• Cut cod fillets lengthwise, into 1-inch (2.5-cm) long strips arrange strips side-by-side in a large, rectangular dish.
• Lightly season with salt and pepper pour in dry white wine, cover dish and microwave for 3 1/2 to 4 minuntes on 'MAXIMUM', turning fish strips at half-time.
• Reserve.
• In an 8-cup (2 L) microwave-safe casserole, mix together minced onion, crushed garlic, vegetable oil, fennel seeds and Cayenne pepper cover and microwave mixture for 2 to 3 minutes on 'MAXIMUM", stirring once or twice.
• Mix in mixed vegetables cover casserole and microwave mixture for 4 to 5 minutes on 'MAXIMUM', stirring at half-time.
• Leave to cool.
• Drain and then crumble cod fillets.
• Transfer spinach of lettuce leaves into a large salad bowl mix in vegetables and fish.
• Sprinkle with white wine vinegar stir.
• Refrigerate salad for at least 1 hour, before serving.

Note:

Microwave oven: 700 watts

This recipe for Cod and Vegetable Salad serves/makes: 4

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Main Ingredient: Cod
Preparation Method: Microwave