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1
Jasmine Rice.
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Simmer 20 minutes in a small sauce pot with a tight cover.
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Let stand for 5 minutes.
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Serve.
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Side Vegetables.
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Make sure vegetables are cut-up very small and squash is sliced thin.
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I used small yellow squash.
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Mix ingredients in a small bag.
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9
Heat in microwave for 30 seconds or until tender.
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10
Or prepare in a steamer and steam until just tender.
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11
I use a microwave rice-cooker/steamer from WalMart works great.
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12
Cod Fillets.
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Place cod on a sizzler platter and top with 1oz garlic wine butter.
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Bake at 500F for 11 minutes until internal temperature reaches 145F or more.
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Fish will flake when done.
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16
Cream Sauce.
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Prepare cream sauce while fish cooks.
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18
Melt 4 T butter in small saucepan.
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Add the flour and cook for a few minutes, stirring constantly.
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Slowly add milk, stirring constantly to avoid lumps.
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Cook for a few minutes until thickened and covers the back of the spoon.
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22
Sauce will thicken as it cools.
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Add more milk if sauce appears too thick.
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Season with salt and pepper to taste.
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Presentation.
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Put rice in bottom of a bowl at center.
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Place cooked cod, and all cooking juice, over the rice.
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Place all the vegetables around the rice.
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Top with the cream sauce.
