PANKO PARMESAN CRUSTED COD WITH LEMON CREAM SAUCE
PANKO PARMESAN CRUSTED COD WITH LEMON CREAM SAUCE — Cod fillets with a panko and Parmesan coating, finished off with a delicious lemon cream sauce.
This Panko Parmesan Crusted Cod with Lemon Cream Sauce is a perfect example!
When you’re preparing seafood at home, I highly recommend looking for Alaska Seafood. The cold water and natural environment of Alaska produces seafood with lean flesh, a firm texture, and a superior flavor.
Plus it’s high in quality protein, low in saturated fat and sodium, and full of vitamins, minerals and oils essential to good health. 
Cod fillets with a panko and Parmesan coating, finished off with a delicious lemon cream sauce.

INGREDIENTS
FOR THE FISH
  • 6 frozen cod fillets (about 6 ounce, 3/4 to 1 inch thick), thawed
  • 1 cup Panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 4 tablespoons unsalted butter, very soft
  • 4 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste
FOR THE LEMON CREAM SAUCE
  • 1 tablespoon butter
  • 1/2 teaspoon minced garlic
  • 1 tablespoon flour
  • 1 1/2 cups heavy cream
  • 1 teaspoon lemon zest
  • 1 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper, to taste
DIRECTIONS
  1. Preheat oven to 425 degrees. Lightly grease a 9x13 inch baking dish.
  2. In medium bowl, mix together the breadcrumbs, Parmesan cheese, butter, mayonnaise, lemon juice, cayenne and parsley; season to taste with salt and pepper.
  3. Pat the fish fillets dry with paper towels (so they won' t get mushy while baking). Season fish with salt and pepper and arrange in the prepared baking dish.
  4. Spread 2-3 tablespoons of the breadcrumb mixture over each fillet, pressing down to coat well.
  5. Place in preheated oven and bake until bubbly and almost cooked through, about 10-12 minutes. Internal temperature should be about 125-130° when tested with a meat thermometer.
  6. Turn oven to broil. Broil fish for 2-3 minutes until coating is golden brown and crispy. When done, the fish should flake easily with a fork.
  7. Remove from oven and serve with lemon cream sauce.
  8. To make Lemon Cream Sauce: while fish is baking, melt butter in a medium saucepan over medium heat.
  9. Add garlic and cook for 1-2 minutes. Stir in flour and cook for an additional minute.
  10. Whisk in cream and cook and stir until sauce thickens slightly. Stir in lemon zest and simmer a few minutes more.
  11. Remove from heat and stir in lemon juice and parsley. Season with salt and pepper, to taste.
Recipe Source:letsdishrecipes.com