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The Chancery Pub and Restaurant Cod Dinner

Wine Garlic Butter
1/2 lb. butter, softened
1/2 T. garlic powder
1 t. thyme
1 t. chicken base
2 t. basil
2 t. parsley flakes
1/4 t. salt
1/4 t. pepper
1/4 C. Chardonnay wine, Fetzer Sundial

Allow the butter to reach room temperature. Mix together all ingredients but the wine. When butter is thoroughly whipped with spices, slowly add wine while continuing to beat mixture. Make sure all wine is completely whipped into butter. Chill.

Jasmine Rice
2 C. Jasmine rice
3 C. water
1/4 T. salt

Simmer 20 minutes in a small sauce pot with a tight cover. Let stand for 5 minutes. Serve.

Side Vegetables
2 oz. yellow squash, 1/2 moons
2 oz. broccoli buds
2 oz. matchstick carrots
1/2 oz. wine garlic butter

Mix ingredients in a small bag. Heat in microwave for 30 seconds.

Main course
4 9 oz. cod fillets

Place cod on a sizzler platter and top with garlic wine butter. Bake at 500F. for 11 minutes until internal temperature reaches 145F. or more. Fish will flake when done.

Put rice in bottom of a bowl at center. Place cooked cod, and all cooking juice, over the rice. Place all the vegetables around the rice. Top with a lemon wedge.

Serves 4.

    
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