This entrée cooks in 7 minutes, with very little cleanup. The bags we used (Ziploc) are dioxin-free and food-safe in the microwave.
2 (6-ounce) cod fillets
1/2 teaspoon kosher salt
1 cup thinly sliced fennel bulb
2 tablespoons dry white wine
1 teaspoon unsalted butter
1/4 teaspoon crushed red pepper
4 thyme sprigs
4 orange rind strips
2 garlic cloves, thinly sliced
1/3 cup orange sections
2 teaspoons finely chopped fennel fronds
1 teaspoon extra-virgin olive oil
How to Make It
Sprinkle fish evenly with salt; place 1 fillet in each of 2 quart-sized microwavable zip-top plastic bags. Divide fennel and next 6 ingredients (through garlic) evenly between the 2 bags. Gently press out as much air as possible from bags; seal tightly.
Place bags on a microwave-safe plate. Microwave at POWER LEVEL 7 for 5 minutes or until desired degree of doneness. Cool 2 minutes. Remove fish and vegetable mixture from each bag onto each of 2 plates. Top fillets evenly with orange sections and fennel fronds; drizzle with oil.