Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, brad's pecorino panko cod w/ leek & swiss chard sauté. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Great recipe for Brad's pecorino panko cod w/ leek & swiss chard sauté. This is a fast paced recipe as far as timing goes. Nothing is difficult, but everything needs to be done at the same time. This is cooked with my new Orleans prawn recipe.

Brad's pecorino panko cod w/ leek & swiss chard sauté is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Brad's pecorino panko cod w/ leek & swiss chard sauté is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook brad's pecorino panko cod w/ leek & swiss chard sauté using 21 ingredients and 7 steps. Here is how you can achieve that.

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

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

This delicious baked fish recipe with a crunchy-golden lemon pepper-seasoned crumb topping goes together extra quick and easy with defrosted fish fillets such as flounder or tilapia and makes a perfect weekday meal served with rice and a green vegetable. Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet. Shake the sheet twice during baking in order to evenly dry crumbs.

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

1. 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.
2. 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.
3. At the same time, cut cod into 6 oz portions and lightly salt. Set aside for a couple minutes.
4. 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.
5. 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.
6. 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.
7. 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.

Spread the crumbs on a baking sheet. Shake the sheet twice during baking in order to evenly dry crumbs. Lay cod fillets in a baking dish and season lightly with salt and pepper. Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.

So that’s going to wrap it up with this special food brad's pecorino panko cod w/ leek & swiss chard sauté recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!