Brad's panko parmesan crusted cod with cilantro lime cream sauce
Brad's panko parmesan crusted cod with cilantro lime cream sauce

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, brad's panko parmesan crusted cod with cilantro lime cream sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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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.

To begin with this particular recipe, we must prepare a few components. You can have brad's panko parmesan crusted cod with cilantro lime cream sauce using 17 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Brad's panko parmesan crusted cod with cilantro lime cream sauce:
  1. Prepare for the cod
  2. Make ready 1 1/2-2 pound cod fillet
  3. Take 1 tbs evoo
  4. Get salt and pepper
  5. Prepare 1/2 cup panko
  6. Make ready 1/4 cup grated parmesan
  7. Get for the sauce
  8. Get 1 tbs evoo
  9. Get 1 large shallot chopped
  10. Get 2 large cloves garlic minced
  11. Make ready 1/2 cup dry white wine
  12. Prepare 1/2 cup cream sherry
  13. Get juice of 3 small limes
  14. Prepare 3/4 cup loose chopped cilantro
  15. Make ready 1/2 pint 30% whipping cream
  16. Take 1/2 tsp chicken bouillon
  17. Take 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:
  1. Rinse and pat dry cod fillet.
  2. Place in a baking dish. Brush on evoo and sprinkle with salt and pepper.
  3. Mix panko and parmesan. Crust fillet with the mixture
  4. Bake at 375 for 15 minutes. Turn on broiler to low and broil another five minutes or until crust browns
  5. Meanwile in a large frying pan add evoo and shallots. Saute until they become translucent
  6. Add garlic and saute one more minute
  7. Add wine, sherry, and lime juice. Let simmer until reduced by 3/4
  8. Add cilantro and simmer one more minute
  9. Add cream and bouillon simmer until mixture thickens. About 3-4 more minutes
  10. Salt and pepper to taste
  11. 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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