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

Brad's panko parmesan crusted cod with cilantro lime cream sauce. Great recipe for Brad's panko parmesan crusted cod with cilantro lime cream sauce.. Parmesan herb crusted cod on rotini aglio e olio with capers. I used rotini noodles in place of spaghetti because I'm using GF boxed kind and they tend break down and become more of a mess than a noodle.

The parmesan crust is insanely delicious and the Lemon Cream Sauce for the salmon is the essential finishing touch. Tilapia, catfish, whitefish, striped bass, haddock or scrod are good choices for the fish. This recipe also works well with chicken. you can cook Brad's panko parmesan crusted cod with cilantro lime cream sauce using 17 ingredients and 11 steps. Here is how you achieve that.

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

1. You need of for the cod.
2. Prepare 1 1/2-2 pound of cod fillet.
3. You need 1 tbs of evoo.
4. You need of salt and pepper.
5. You need 1/2 cup of panko.
6. Prepare 1/4 cup of grated parmesan.
7. It's of for the sauce.
8. It's 1 tbs of evoo.
9. It's 1 of large shallot chopped.
10. It's 2 of large cloves garlic minced.
11. Prepare 1/2 cup of dry white wine.
12. You need 1/2 cup of cream sherry.
13. Prepare of juice of 3 small limes.
14. Prepare 3/4 cup of loose chopped cilantro.
15. It's 1/2 pint of 30% whipping cream.
16. It's 1/2 tsp of chicken bouillon.
17. You need to taste of salt and pepper.

Turn on broiler to low and broil another five minutes or until crust browns Preparation. Pat the fish fillets dry with a paper towel and spread about a half tablespoon of the mayonnaise all over each fillet. Place cod in a shallow skillet or frying pan, cover with water, bring to a boil, reduce heat to a simmer and poach until flaky (takes about ten minutes). The panko gives a light crust, but it still gets nice and crispy.

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

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.

Serve this with potato wedges that you lightly spray with olive oil, season and bake and you have a healthier, no fried version of fish and chips. Coat your Swai pieces in the egg and milk mixture, dip in Panko, Parmesan, and flour mixture. Panko Crusted Baked Cod Fish is a healthyier alternative to frying. The Panko gives a crunchy outer coating while still keeping the fish moist and flaky inside. To Make the Trout: Combine breadcrumbs, Parmesan and pistachio nuts.