COD with ONIONS & TOMATOES

• 1/4 cup raisins (1.2 oz.wt.)
• 2 teaspoons orange blossom/flower water (opt.)
• White rice for 2
• 3/4 to 1 pound cod fillet(s)
• 3 tablespoons olive oil (1.2 oz.wt.)
• 8 oz. sliced onion
• Large clove garlic
• 1 cup tomatoes (8 oz.wt.)
• 1/8 cup pine nuts (0.6 oz.wt.)
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/8 cup chopped parsley (opt.)

Plump the raisins by putting them to soak in a large custard cup with orange flower water plus enough water to cover the raisins well. Boil the rice.

Heat oil in frying pan; cook onion and garlic until soft, about 5 minutes.

Add tomatoes, pine nuts, salt, and pepper and cook for 10 minutes. During the last 5 minutes, stir in any parsley.

Rinse cod fillet. Place cod in a baking dish (with cover) big enough to hold it in a single layer.

Spread onion/tomato mixture over cod fillet(s). Cover and cook in an 1100-watt microwave oven on HIGH (100% power) for 3 minutes 25 seconds to 4 minutes 16 seconds.

Let stand 5 minutes before serving.

When the rice is done, drain the plumped raisins and stir into the rice. Keep warm, uncovered, in the oven if necessary.

Serve the fish on the bed of rice with raisins.

Serves 2