Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive 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 tasty. This is gonna smell and look delicious.
Brad's panko parmesan crusted cod with cilantro lime cream sauce is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Brad's panko parmesan crusted cod with cilantro lime cream sauce is something that I’ve loved my whole life. They are nice and they look wonderful.
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 get started with this particular recipe, we have to prepare a few ingredients. 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:
- Get for the cod
- Take 1 1/2-2 pound cod fillet
- Get 1 tbs evoo
- Prepare salt and pepper
- Get 1/2 cup panko
- Prepare 1/4 cup grated parmesan
- Take for the sauce
- Get 1 tbs evoo
- Take 1 large shallot chopped
- Take 2 large cloves garlic minced
- Get 1/2 cup dry white wine
- Make ready 1/2 cup cream sherry
- Prepare juice of 3 small limes
- Prepare 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
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. Cod fillets are one of our favorites; covered with Panko crumbs and baked gives them a crunch topping and tender, flaky fish inside.
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
I serve this with the julienned carrots and also with spinach I've lightly sauteed in a little bit of olive oil. Includes butternut squash, grated parmesan cheese, panko breadcrumbs, fresh parsley, fresh thyme, lemon, garlic, black pepper, coarse salt, extra-virgin olive oil, sour cream, fresh dill. In a third shallow dish stir together the panko, Parmesan cheese, dried oregano, dried basil, and dried thyme. Boneless pork chops are coated in panko bread crumbs and served with a creamy dressing in this recipe for Panko Pork Chops with Creamy Herb Dressing. My sister Beth made this Panko Parmesan Crusted Halibut recipe and raved about how amazing it was.
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