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
TOMATO AND HERB BUTTER
Get out shallot, 6 garlic cloves, 1 pint cherry tomatoes, chicken stock, salt, 4 tbsp butter, fresh herbs, small saucepan, olive oil, wooden spoon, cutting board, knives
Finely chop 1 shallot
Mince 6 garlic cloves, put aside 4 minced cloves in bowl for broccoli
Measure out ½ c chicken stock
Cut 4 tbsp or ½ stick butter in cubes
In a small saucepan heat olive oil over medium heat.
Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
Add whole tomatoes, chicken stock, sea salt, red pepper flakes
Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.
COD
While herb butter is simmering, get out cod filets, 1 lemon, tin foil, baking dish, large plate, knife
On large plate, cut cod in portions for family (6-8 oz filets). Pat dry.
Drizzle the bottom of a casserole dish lightly with olive oil. You want a dish big enough to fit the cod in a single layer with some room around or you will get too much juice during baking.
Place dry cod in dish. Season with salt, pepper and olive oil.
Juice 1 lemon and pour juice over fish
Cover dish with tin foil
Bake cod 12-18 mins or easily flaked
Broccoli
Pot should be at a rolling boil and heavily salted
Get out broccoli, ice bath, garlic, lemon, salt, spider (for removing broccoli, knife, cutting board, sauté pan
Cut off broccoli stems
Mince garlic
Zest lemon. Then juice lemon.
Place broccoli in rolling boiling water. Par boil for 2 minutes and immediately submerge in ice bath
After broccoli has been par boiled, in a sauté pan on medium heat, add olive oil.
Saute garlic for 1 minute
Add lemon zest
Add broccoli in pan
Cook for 2 minutes and add lemon juice and salt.
Cod
Remove tomato dish and cooked cod from the oven and evenly spread the tomato butter over the cod.
Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving.
Assemble
Garnish cod with fresh chopped herbs. Serve with lemony broccoli