Cod Dinner by Khandi

• 12 lb butter, softened
• 12 tablespoon garlic powder
• 1 teaspoon thyme
• 1 teaspoon chicken base
• 2 teaspoons basil
• 2 teaspoons parsley flakes
• 14 teaspoon salt
• 14 teaspoon pepper
• 14 cup Chardonnay wine
• 2 cups jasmine rice
• 3 cups water
• 14 tablespoon salt
• 2 ounces yellow squash, 1/2 moons
• 2 ounces broccoli, buds
• 2 ounces matchstick carrots
• 3 tablespoons flour
• 1 12-2 cups milk (to make sauce to the desired consistency)

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

butter, garlic, thyme, chicken base, basil, parsley flakes, salt, pepper, chardonnay wine, jasmine rice, water, salt, yellow squash, broccoli, matchstick carrots, flour, milk

Taken from www.food.com/recipe/cod-dinner-by-khandi-92997 (may not work)