» » PANKO PARMESAN CRUSTED COD WITH LEMON CREAM SAUCE

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

PANKO PARMESAN CRUSTED COD WITH LEMON CREAM SAUCE

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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

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