Cod with Tomato Herb Butter & Lemony Broccoli Thursday August 27 5:00

Ingredients
1 medium shallot
6 garlic clove
Olive oil
1 pint grape or cherry tomatoes
1/2 cup chicken stock
Salt
Red pepper flakes
2 lemons
½ stick butte
4 tbsp fresh parsley or basil
2 – 2 lb fresh cod fillets, cut into 6–8 oz. portion
2 bunches broccoli
Materials
Cutting board
Knives
Small saucepan
Large plate
Paper towels (to dry fish)
Large casserole dish
Large pot
Spider or tongs
Ice bath
Tin foil
Oven
Stove top
TOMATO AND HERB BUTTER
1 medium shallot, finely chopped
2 garlic cloves, minced
1 Tbsp. olive oil, plus extra for drizzling
1 pint grape or cherry tomatoes
1/2 cup chicken stock
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
4 Tbsp. unsalted butter, sliced
3 Tbsp. fresh chopped herbs (basil or parsley) plus extra for garnish
COD
1 or 2 – 2 lb fresh cod fillets, cut into 6–8 oz. portions*
1 lemon
Kosher salt and fresh ground black pepper
Broccoli
2 bunches broccoli
1 lemon (zest and juice)
4 cloves garlic
Salt
Procedures
Preheat oven to 400
Prepare a large pot of salted water and keep on medium heat