- 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
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- 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.
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