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

Name: Brad's panko parmesan crusted cod with cilantro lime cream sauce
Total time: 2700 s
Yield: 3 servings
Cuisine: American
Ingredients: for the cod; 1 1/2-2 pound cod fillet; 1 tbs evoo; salt and pepper; 1/2 cup panko; 1/4 cup grated parmesan; for the sauce; 1 tbs evoo; 1 large shallot chopped; 2 large cloves garlic minced; 1/2 cup dry white wine; 1/2 cup cream sherry; juice of 3 small limes; 3/4 cup loose chopped cilantro; 1/2 pint 30% whipping cream; 1/2 tsp chicken bouillon; to taste salt and pepper

wingmaster835 @wingmaster

Sequim Washington

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

wingmaster835 @wingmaster

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Ingredients

45 mins

3 servings

for the cod
1 1/2-2 poundcod fillet
1 tbsevoo
salt and pepper
1/2 cuppanko
1/4 cupgrated parmesan
for the sauce
1 tbsevoo
1large shallot chopped
2large cloves garlic minced
1/2 cupdry white wine
1/2 cupcream sherry
juice of 3 small limes
3/4 cuploose chopped cilantro
1/2 pint30% whipping cream
1/2 tspchicken bouillon
to tastesalt and pepper

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Steps

45 mins

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

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Cooksnaps

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wingmaster835 @wingmaster

on March 24, 2016 18:46

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.