- Grated rind of 1 lemon
- 1/4 teaspoon [1 mL] pepper
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] thyme
- Approximately 2 pounds [1 kg] fresh cod steaks
- Juice of 1/2 a lemon
- 1 onion, thinly sliced
- 2 tomatoes, peeled and sliced
- 3 potatoes, peeled and thinly sliced
- 1 sweet green pepper, membranes removed and seeded, cut into strips
- 2 tablespoons [30 g] butter or margarine
- 3 tablespoons [45 mL] minced parsley
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- Mix together lemon rind, salt, pepper and thyme; rub top of fish steaks all over with mixture.
- Transfer fish steaks into a 7 x 11-inch [17.75 x 28-cm] glass or any microwave-safe dish.
- Sprinkle with lemon juice.
- Leave to rest for 20 minutes.
- Remove fish from dish.
- Arrange half of onion, tomato and potato slices and of sweet green pepper strips into the dish.
- Top vegetables with fish steaks; top with remaining vegetables.
- Melt butter or margarine for 1 minute on 'MAXIMUM'.
- Mix in minced parsley; pour over vegetables.
- Cover with waxed paper; microwave for 8 to 10 minutes on 'MAXIMUM', coating fish with cooking juices once, after the first 3 minutes.
- Leave to rest for 3 minutes; serve.
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