Brad's pecorino panko cod w/ leek & swiss chard sauté. Crispy Baked Cod Jim Cooks Food, Good! Place panko in bowl with seasonings. Dip fish into egg, then into panko, pressing panko into fish.

Brad's pecorino panko cod w/ leek & swiss chard sauté It is super easy to make and is sure to become part of your dinner rotation. Leeks are my latest fascination in the kitchen. I used to cordially ignore them until I found myself cooking leeks gently on low flame doused in olive oil.

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, brad's pecorino panko cod w/ leek & swiss chard sauté. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Crispy Baked Cod Jim Cooks Food, Good! Place panko in bowl with seasonings. Dip fish into egg, then into panko, pressing panko into fish.

Brad's pecorino panko cod w/ leek & swiss chard sauté is one of the most well liked of current trending foods on earth. It is simple, it's fast, it tastes yummy. It's appreciated by millions daily. Brad's pecorino panko cod w/ leek & swiss chard sauté is something which I've loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have brad's pecorino panko cod w/ leek & swiss chard sauté using 21 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Brad's pecorino panko cod w/ leek & swiss chard sauté:

{Make ready of For the cod.
{Make ready 2 lbs of Alaskan cod filets.
{Make ready 1 1/2 cups of flour.
{Prepare 2 of eggs, beaten.
{Take 3 cups of panko breading.
{Get of Sea salt, white pepper, garlic powder, cayenne pepper.
{Take of Oil for frying.
{Make ready of For the leek and Swiss chard sauté.
{Prepare 3 of large leeks.
{Take 1 of lg bunch of rainbow Swiss chard.
{Get 2 tbs of minced garlic.
{Get 1 cup of salted chicken broth.
{Prepare 1/4 cup of dry white wine.
{Get 2 tbs of white wine vinegar.
{Get 1/4 cup of sliced, blanched, almonds.
{Take 2 oz of prosciutto, chopped.
{Make ready of Black pepper, ground mustard, and a a pinch of cayenne pepper.
{Prepare of Garnish.
{Prepare 6 oz of prosciutto.
{Prepare of Pecorino Romano cheese.
{Make ready of Lemon wedges.

I tend to use Pecorino instead of Parmigiano in all my risotti, it must be something in my DNA. Most of the times I also use olive oil instead of butter. Panko breadcrumbs give these simple baked fish fillets a crunchy coating, and cooking them in the oven is easy and quick. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Panko-crusted fish is delicious when baked in the oven, and the beauty. Biggest Cod buyers in Central African Republic.

Instructions to make Brad's pecorino panko cod w/ leek & swiss chard sauté:

Start with the prosciutto curls. Just tightly roll prosciutto slices. Slice each roll 4 times to get the curls. Place on a greased baking sheet. Either broil or use a toaster oven until they just get crispy..
Separate the ribs from the leaves of the Swiss chard. Course chop leaves and set aside. Thinly slice the chard ribs. Cut off the leek leaves. Thinly slice leeks as well. Discard or use the leek leaves for the broth..
At the same time, cut cod into 6 oz portions and lightly salt. Set aside for a couple minutes..
Prepare the fish batter. Season the flour well with the spices. Mix well. I do my breading in ziplock bags. Less mess. Place seasoned flour in one bag and panko in another. Beat eggs in a shallow dish..
In a heated large frying pan, add a little olive oil, leeks and chard ribs. Saute until they sweat off a little. Add garlic and season to taste and continue to sauté for 3 minutes. Add white wine and turn up heat to medium high. Let wine reduce until almost gone. Add the chard greens and the rest of the chard ingredients and mix well. Cover with a lid for 5 minutes. Then remove lid and saute until everything is tender and the liquid has reduced to a sauce..
Cooking the chard has to be timed with the fish. First dredge the fish in flour. Then egg, then panko. Coat well. Either deep fry or pan fry until golden brown..
Plate swiss chard, arrange fish on top. Squeeze a wedge of lemon over all. Grate a little pecorino on top. Arrange prosciutto crisps around the edge. Serve immediately, and please enjoy..

Pollock, amber with pepper, cod, cod with pepper. Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Panko crusted rockfish fillets are hand breaded with a parmesan panko blend, then oven fried for the perfect golden brown crust. The panko crust browns up quickly to a light golden brown and because the magic happens in your oven instead of on the stovetop, you aren't left with a big mess to clean up.

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