Parmesan-Crusted Cod with Romesco

Course: Entree

Cuisine: American

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.

Print Recipe

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
Salt and pepper
4 6 oz cod fillets
¾ cup olive oil
2 tablespoon parsley fresh, chopped, for garnish

Instructions

Do Ahead

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

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 the Panko, Parmesan, and ¾ teaspoon salt in the third pan.
¾ cup all-purpose flour, 2 large eggs, 1 cup Panko breadcrumbs, ½ cup Parmesan cheese, Salt and pepper
Lightly salt and pepper the cod filets all over.
4 6 oz cod fillets
Heat the oil in a large skillet over medium-high heat.
¾ cup olive oil
Working in batches, dredge one or two of the fillets through the flour, completely coating. Shake off excess. Dip into the eggs and submerge, fully coating. Shake off excess and then dredge through the Panko/Parmesan mixture, again, pressing the filet to help it adhere. Set aside and repeat with the 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.
2 tablespoon parsley

Video

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 substitutes 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.

Nutrition