Parmesan-Crusted Cod with Romesco Recipe

With its crisp, golden Parmesan coating and a generous drizzle of smoky, tangy Romesco sauce, this Parmesan-Crusted Cod with Romesco is a weeknight dinner with true wow-factor. You get tender, flaky fish, big flavor, and a vibrant presentation — all in a delightfully easy, fuss-free package!

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Ingredients You’ll Need

You won’t believe how a few pantry staples and fresh fish can create such a show-stopping meal! Each ingredient in Parmesan-Crusted Cod with Romesco has a purpose: from creating a shatteringly crisp crust to infusing the cod with layers of savory, nutty, and smoky flavor.

• Cod fillets (4, 6 oz each): Mild, flaky, and perfect for holding onto that crisp, cheesy layer. You can also swap in other firm white fish if desired.
• All-purpose flour (¾ cup): Helps the egg adhere to the cod, giving the crust staying power.
• Eggs (2 large, lightly beaten): Acts as the glue, ensuring every inch of fish holds onto that glorious Parmesan-Panko mix.
• Panko breadcrumbs (1 cup): Japanese-style breadcrumbs stay extra light and crunchy for maximum texture.
• Parmesan cheese (½ cup, grated): For that salty-nutty bite and a golden crust that’s never boring.
• Olive oil (¾ cup): You’ll pan-fry the fish to create that golden, ultra-crispy exterior.
• Romesco sauce (1½ cups): A Spanish-inspired blend of roasted peppers, tomatoes, garlic, and nuts brings depth, color, and a sweet-smoky tang.
• Salt and pepper: For seasoning the fillets and rounding out all the flavors.
• Fresh parsley (2 tbsp, chopped): A sprinkle for garnish adds freshness and color before serving.

Variations

One of my favorite things about Parmesan-Crusted Cod with Romesco is how easy it is to tweak for your mood, your pantry, or your guests! Here are some simple ways to change things up and make this dish truly your own.

• Try a Different Fish: Substitute halibut, snapper, flounder, grouper, or haddock — the method stays the same and each brings its own unique texture.
• Make It Gluten-Free: Swap out regular flour and panko for your favorite gluten-free alternatives for a celiac-friendly spin.
• Spicy Kick: Add a pinch of smoked paprika or chili flakes to the crust mixture for extra depth (and heat!).
• Dairy-Free Twist: Use a plant-based Parmesan, or go with all panko and amp up the seasoning — this is surprisingly delicious with vegan Romesco!

How to Make Parmesan-Crusted Cod with Romesco

Step 1: Prepare the Romesco Sauce

If you haven’t already, whip up a batch of Romesco sauce—a Spanish classic made with roasted red peppers, almonds, garlic, and olive oil. You can make this ahead (up to 3 days!) and keep it chilled until you’re ready to serve your Parmesan-Crusted Cod with Romesco.

Step 2: Set Up the Dredging Station

Line up three shallow dishes: flour in one, beaten eggs in the next, and a third with panko, grated Parmesan, and a touch of salt. This simple step ensures every bit of cod gets perfectly coated, making that signature crust truly shine.

Step 3: Season and Dredge the Cod

Lightly salt and pepper each cod fillet on both sides. Working one or two at a time, dredge the fillets through the flour (shake off excess), dip into the egg (let excess drip), then coat thoroughly in the Parmesan-panko mix — pressing gently so it adheres. Set aside on a clean plate as you finish the rest.

Step 4: Pan-Fry to Perfection

Heat olive oil in a large skillet over medium-high until shimmering. Add the breaded cod (a couple at a time!) and cook 3-4 minutes per side, until the crust is golden and crisp and the fish flakes easily with a fork. Remove to a plate; repeat with remaining fillets.

Step 5: Warm and Serve the Romesco

While you pan-fry the cod, gently warm your Romesco sauce on low heat, or bring it to room temperature. Plate the hot cod fillets, pour a generous spoonful of Romesco over each, and finish with a sprinkle of fresh parsley. That’s Parmesan-Crusted Cod with Romesco at its colorful, flavorful best!

How to Serve Parmesan-Crusted Cod with Romesco

Garnishes

A shower of fresh chopped parsley gives this Parmesan-Crusted Cod with Romesco a restaurant-ready pop of green. For bonus points, add thinly sliced scallions or a squeeze of lemon for extra brightness — you eat with your eyes first, after all!

Side Dishes

This dish shines next to fresh, simple sides. Think lemony steamed green beans, buttered new potatoes, or a bright arugula salad with cherry tomatoes. Crusty bread is a must for mopping up every last bit of Romesco sauce!

Creative Ways to Present

Go tapas-style and slice the cod into thick sticks to serve as crispy finger food with Romesco for dipping. Or plate family-style on a platter with sauce swirled underneath — either way, Parmesan-Crusted Cod with Romesco brings a touch of celebration to the table!

Make Ahead and Storage

Storing Leftovers

Let leftover Parmesan-Crusted Cod with Romesco cool completely, then store in an airtight container in the fridge for up to 2 days. For the best texture, refrigerate the sauce and fish separately.

Freezing

While the Romesco sauce freezes beautifully (just thaw overnight in the fridge), the parmesan crust on the cod is best enjoyed fresh for peak crispiness. If needed, freeze cooked, cooled cod in a single layer, then transfer to a freezer bag for up to 1 month.

Reheating

To revive leftover cod, bake or air fry at 350°F until heated through and the crust re-crisps (about 8-10 minutes). Gently warm Romesco sauce over low; drizzle just before serving for best results.

FAQs

Final Thoughts

If you’re craving a recipe that’s both dazzling and doable, Parmesan-Crusted Cod with Romesco is pure dinnertime joy. Whether you’re feeding family or impressing guests, don’t be surprised if this becomes one of your most-requested favorites — and I can’t wait for you to give it a try!

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