Parmesan-Crusted Cod with Romesco

Course: Entree

Cuisine: American

Keyword: easy seafood recipe, how to cook cod, romesco sauce with seafood

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings:

Calories: 368kcal

Author: Kris Longwell

Parmesan-Crusted Cod with Romesco Sauce is not a fishy-tasting dish at all. Deeply flavorful, super easy to bring together, and really healthy! The romesco sauce can be made up to several days in advance. Serve the sauce warm or at room temperature.

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Ingredients

1½ cups Romesco sauce click link for easy recipe

For the Cod

¾ cup all-purpose flour
2 large eggs lightly beaten
1 cup Panko breadcrumbs
½ cup Parmesan cheese grated
¾ cup olive oil
4 6 oz cod fillets
Salt and pepper
2 tbsp parsley fresh, chopped, for garnish

Instructions

Do Ahead

Prepare the romesco sauce. (See link to easy recipe above).

Prepare the Cod

Set up a dredging station utilizing three different pans or bowls. Place the flour in the first pan, the eggs in the second, and then mix together the Panko, Parmesan, and ¾ tsp salt in the third pan.
Lightly salt and pepper the cod filets all over.
Heat the oil in a large skillet over medium-high heat.
Working in batches, dredge one or two of the fillets through the flour, completely coating. Shake off excess. Dip into the eggs and submerge, fulling coating. Shake off excess and then dredge through the Panko/Parmesan mixture, again, pressing the filet to help it adhere to the filet. Set aside and repeat with remaining filets.
Carefully add one or two of the breaded filets to the hot oil. Cook until lightly browned on the underside of the filet, about 3 to 4 minutes. Flip and cook the other side until lightly browned. Remove from the skillet and repeat with the remaining filets.
Meanwhile, gently heat the romesco sauce over low heat (or keep it at room temperature).
Plate the prepared cod filets on dinner plates and spoon about ¼ to ½ cup over the top. Serve at once.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Halibut, snapper, flounder, grouper, or haddock are all excellent substitutions for cod. Although, cod will be the most economical (in most cases).

The romesco sauce can be made up to 3 days in advance. Keep covered in the fridge. Serve either warmed (our preference) or at room temperature.

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