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


1 medium shallot

6 garlic clove

Olive oil

1 pint grape or cherry tomatoes

1/2 cup chicken stock


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


Cutting board


Small saucepan

Large plate

Paper towels (to dry fish)

Large casserole dish

Large pot

Spider or tongs

Ice bath

Tin foil


Stove top


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


1 or 2 – 2 lb fresh cod fillets, cut into 6–8 oz. portions*

1 lemon

Kosher salt and fresh ground black pepper


2 bunches broccoli

1 lemon (zest and juice)

4 cloves garlic



  1. Preheat oven to 400

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


  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.

  8. Add whole tomatoes, chicken stock, sea salt, red pepper flakes

  9. Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.

  10. 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.


  1. While herb butter is simmering, get out cod filets, 1 lemon, tin foil, baking dish, large plate, knife

  2. On large plate, cut cod in portions for family (6-8 oz filets). Pat dry.

  3. 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.

  4. Place dry cod in dish. Season with salt, pepper and olive oil.

  5. Juice 1 lemon and pour juice over fish

  6. Cover dish with tin foil

  7. Bake cod 12-18 mins or easily flaked


  1. Pot should be at a rolling boil and heavily salted

  2. Get out broccoli, ice bath, garlic, lemon, salt, spider (for removing broccoli, knife, cutting board, sauté pan

  3. Cut off broccoli stems

  4. Mince garlic

  5. Zest lemon. Then juice lemon.

  6. Place broccoli in rolling boiling water. Par boil for 2 minutes and immediately submerge in ice bath

  7. After broccoli has been par boiled, in a sauté pan on medium heat, add olive oil.

  8. Saute garlic for 1 minute

  9. Add lemon zest

  10. Add broccoli in pan

  11. Cook for 2 minutes and add lemon juice and salt.


  1. Remove tomato dish and cooked cod from the oven and evenly spread the tomato butter over the cod.

  2. Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving.


Garnish cod with fresh chopped herbs. Serve with lemony broccoli

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