Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, brad's pecorino panko cod w/ leek & swiss chard sauté. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Brad's pecorino panko cod w/ leek & swiss chard sauté is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Brad's pecorino panko cod w/ leek & swiss chard sauté is something which I’ve loved my whole life.

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

The Spruce Eats recipe for Baked Panko-Crusted Cod has all the crispy flavor of fried fish with none of the grease. You can sub in any mild white fish, but we especially like it paired with our flaky Wild-Caught Cod Fillets. The flavorful crust is quick to throw together for a weeknight dinner. Place panko in bowl with seasonings.

Instructions 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.

The flavorful crust is quick to throw together for a weeknight dinner. Place panko in bowl with seasonings. Dip fish into egg, then into panko, pressing panko into fish. Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray. Panko breadcrumbs give these simple baked fish fillets a crunchy coating, and cooking them in the oven is easy and quick.

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