Cod and Tomato Potato Bowls

Instructions

1. 1

   Scrub the potato and cut into 1 cm cubes; finely chop the garlic. Use a fully thawed cod fillet approximately 2 cm thick.

2. 2

   Place the potato and water in a 1.2-litre wide microwave-safe bowl. Cover with a vented microwave-safe lid. Microwave at 100% power in a 1000-watt microwave for 4 minutes. Stir, rotate the bowl halfway around, and microwave covered for 2 minutes more. The potato should be fork-tender; if necessary, continue in 30-second intervals.

3. 3

   Stir in the chopped tomato with its juice, olive oil, garlic, oregano and salt. Cover and microwave at 100% power for 2 minutes, stirring halfway through.

4. 4

   Place the cod on the potatoes, with its thicker end toward the outside of the bowl, and spoon some tomato over it. Cover and microwave at 50% power for 3 minutes. Rotate the bowl halfway around, spoon sauce over the fish, then microwave covered at 50% power for another 2 minutes. Check the thickest part of the fish and several places in the potato mixture with a food thermometer: this combined dish should reach 165°F/74°C. Continue at 50% power in 30-second intervals if needed.

5. 5

   Let stand covered for 3 minutes, then check that the fish and potato mixture reach 165°F/74°C before eating. If necessary, repeat the short heating intervals and covered standing time. Keep uncooked thawed cod refrigerated at or below 40°F/4°C until needed, and refrigerate leftovers within 2 hours.