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

  1. Preheat oven to 400

  2. Prepare a large pot of salted water and keep on medium heat

TOMATO AND HERB BUTTER

  1. 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

  2. Finely chop 1 shallot

  3. Mince 6 garlic cloves, put aside 4 minced cloves in bowl for broccoli

  4. Measure out ½ c chicken stock

  5. Cut 4 tbsp or ½ stick butter in cubes

  6. In a small saucepan heat olive oil over medium heat.

  7. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.