Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, brad's panko parmesan crusted cod with cilantro lime cream sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Cod fillets with a panko and Parmesan coating, finished off with a delicious lemon cream sauce. Whisk in cream and cook and stir until sauce thickens slightly. Stir in lemon zest and simmer a few minutes more.
Brad's panko parmesan crusted cod with cilantro lime cream sauce is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Brad's panko parmesan crusted cod with cilantro lime cream sauce is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook brad's panko parmesan crusted cod with cilantro lime cream sauce using 17 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Brad's panko parmesan crusted cod with cilantro lime cream sauce:
- Take for the cod
- Prepare 1 1/2-2 pound cod fillet
- Prepare 1 tbs evoo
- Prepare salt and pepper
- Get 1/2 cup panko
- Take 1/4 cup grated parmesan
- Get for the sauce
- Take 1 tbs evoo
- Take 1 large shallot chopped
- Take 2 large cloves garlic minced
- Prepare 1/2 cup dry white wine
- Take 1/2 cup cream sherry
- Get juice of 3 small limes
- Get 3/4 cup loose chopped cilantro
- Make ready 1/2 pint 30% whipping cream
- Take 1/2 tsp chicken bouillon
- Prepare to taste salt and pepper
Almond Parmesan Crusted Low Carb Cod with garlicky spinach. This parmesan crusted tilapia is coated in Parmesan and panko then pan fried until golden brown. Cod fillets are one of our favorites; covered with Panko crumbs and baked gives them a crunch topping and tender, flaky fish inside. I serve this with the julienned carrots and also with spinach I've lightly sauteed in a little bit of olive oil.
Steps to make Brad's panko parmesan crusted cod with cilantro lime cream sauce:
- Rinse and pat dry cod fillet.
- Place in a baking dish. Brush on evoo and sprinkle with salt and pepper.
- Mix panko and parmesan. Crust fillet with the mixture
- Bake at 375 for 15 minutes. Turn on broiler to low and broil another five minutes or until crust browns
- Meanwile in a large frying pan add evoo and shallots. Saute until they become translucent
- Add garlic and saute one more minute
- Add wine, sherry, and lime juice. Let simmer until reduced by 3/4
- Add cilantro and simmer one more minute
- Add cream and bouillon simmer until mixture thickens. About 3-4 more minutes
- Salt and pepper to taste
- Serve cod with sauce on top. Enjoy
Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a. Parmesan Baked Cod is mildly flavored cod topped with Parmesan cheese, paprika and parsley, then roasted to tender perfection.
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