Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, brad's panko parmesan crusted cod with cilantro lime cream sauce. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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 favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Brad's panko parmesan crusted cod with cilantro lime cream sauce is something that I’ve loved my entire life.
To get started with this recipe, we have to first 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 it.
The ingredients needed to make Brad's panko parmesan crusted cod with cilantro lime cream sauce:
- Take for the cod
- Take 1 1/2-2 pound cod fillet
- Make ready 1 tbs evoo
- Make ready salt and pepper
- Prepare 1/2 cup panko
- Take 1/4 cup grated parmesan
- Get for the sauce
- Get 1 tbs evoo
- Prepare 1 large shallot chopped
- Get 2 large cloves garlic minced
- Prepare 1/2 cup dry white wine
- Prepare 1/2 cup cream sherry
- Make ready juice of 3 small limes
- Make ready 3/4 cup loose chopped cilantro
- Get 1/2 pint 30% whipping cream
- Prepare 1/2 tsp chicken bouillon
- Take to taste salt and pepper
Combine panko and Parmesan in a shallow dish. Our tilapia dish is super easy to prepare and bake, and the combination of cream and cilantro makes a tasty sauce for the fish. The fish takes just minutes to fix and cook. The fillets are served with a tasty green onion, lime, cilantro cream sauce.
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
Parmesan Baked Cod is mildly flavored cod topped with Parmesan cheese, paprika and parsley, then roasted to tender perfection. Farmed fresh cod will also work well, but wild tends to have more nutrients which is why it's the better choice if it's available. In a third shallow dish stir together the panko, Parmesan cheese, dried oregano, dried basil, and dried thyme. Dredge each fillet in the flour, shaking off any excess. The rice and sauce are the thing here.
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