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

You can cook Brad's panko parmesan crusted cod with cilantro lime cream sauce using 17 ingredients and 11 steps. Here is how you cook it.

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

Panko-crusted halibut files are oven baked and topped with a serrano pepper and cilantro sauce UGC Reviews Modal. Reviews for: Photos of Panko Crusted Halibut with White Serrano and Most cilantro lime cream sauces I have made in the past have sour cream which gives them a nice tang. We're topping flaky cod with layers of smooth dijon and cheesy Italian-seasoned breadcrumbs Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey. ¼ cup Grated Parmesan Cheese. Dijon-Herb Crusted Salmon with Creamy Dill Sauce.

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.

Back to Panko-Crusted Cod with Tomato-Basil Relish. 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. 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.