- 12 ounces [340 g] frozen cod fillets
- 2 tablespoons [30 mL] olive oil
- 2 potatoes, cut into 1/2-inch [1.3-cm] cubes
- 1 sweet red pepper, membranes removed and seeded, cut into 1/2-inch [1.3-cm] cubes
- 1 onion, halved lengthwise then minced
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 teaspoon [2.5 mL] garlic powder
- 1/2 teaspoon [2.5 mL] salt
- 1 [14-ounce / 398-mL] can tomatoes, chopped
- 1 1/4 cups [310 mL] warm vegetable or fish broth
- 5/8 cup [156 mL] unsweetened apple juice
- 4 ounces [113 g] frozen cut string beans
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- Arrange frozen cod fillets into a shallow dish, tail ends towards the center of the dish.
- Cover; microwave for 3 to 4 minutes on 'MEDIUM', until completely thawed, rearranging fish fillets at half-time.
- Leave to rest for 5 minutes, until completely thawed; reserve.
- Into a 12-cup [3-L] casserole, mix together olive oil, potato and sweet red pepper cubes, minced onion, thyme and garlic powder.
- Cover and microwave for 8 to 9 minutes on 'MAXIMUM', until tender, stirring twice; leave to rest for 5 minutes.
- If needed, skin cod fillets; cut fillets into 1-inch [2.5-cm] pieces; add to casserole along with salt, chopped tomatoes, vegetable or fish broth, unsweetened apple juice and frozen cut string beans.
- Mix well.
- Cover and microwave for 4 to 6 minutes on 'MAXIMUM', until fish flesh is easily broken-up with a fork, stirring three times while cooking.
- Leave to rest for 5 minutes, before serving.
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