Here's a non-recipe. Most of us are good enough cooks to understand my
improvisation.

I have a bag of frozen cod loins from Sam's club. I took out 2 and put
them in a plastic, zip-lock freezer bag and into a bowl under running
water to defrost.

While they were defrosting, I diced about 1/4 cup of onion and one large
clove of garlic. I rinsed off some frozen diced green bell pepper to
defrost it. Opened a can of no-salt added stewed tomatoes, HEB brand.

Pre-heated oven to 450° F.

Drizzled a little olive oil into a pot and sauteed the onion and garlic.
Added the peppers and dried them off. Added the tomatoes. Then I added
about a cup of frozen, sliced okra. Cooked the frozen okra in the
tomatoes. Added some marjoram and basil (dried) and a couple of squirts
of Cholula sauce. I let this simmer.

Ground up 1/4 cup (or thereabouts) of pecans in the mini food processor.
Put that in a bowl. Grated in about 2 tablespoons of Cajita cheese (you
can use Parm or leave it out)

Lined a pan with foil and oiled the foil. Placed the defrosted and
patted dry cod loins in the pan. Coated each cod loin with Grey Poupon
Dijon mustard, then topped them with the pecan mixture, patting the
pecans into the mustard.

Baked for 12-15 minutes, until fish flaked.

We had a salad, then the fish with the okra tomatoes. Even DH who is
not a big fan of fish, liked it.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.