Romano Crusted Cod Recipe

Make crust mixture

Preheat the oven to 425°F (220°C) if finishing in oven or preheat a skillet for stovetop method. In a shallow bowl or rimmed plate combine 1 cup grated Romano cheese, 1 cup panko breadcrumbs, 1 tablespoon flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, 1 teaspoon black pepper, and 1 teaspoon fine sea salt. Stir until evenly mixed.

Prepare fish

Pat 4 cod fillets dry with paper towels. Season both sides lightly with a pinch of salt and a few grinds of black pepper (account for salt in crust). If fillets are thick (more than 1 to 1½ inches), cut into even portions for uniform cooking.

Make binder

In a shallow bowl whisk 1 large egg with 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard until smooth. This mixture helps the crust adhere and adds moisture.

Coat fillets

Brush or spoon the binder evenly over both sides of each fillet (a thin coat is enough). Dredge each fillet into the Romano-panko mixture, pressing gently so the crust adheres on both top and bottom. Place coated fillets on a plate or baking sheet; let rest 5 minutes to set the crust.

Pan-sear then oven-finish (preferred)

Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter; swirl until butter foams. Carefully place fillets crust-side down and sear 2 to 3 minutes until golden brown (do not move them). Flip and sear the other side 1 minute. Transfer skillet to the preheated 425°F (220°C) oven and roast 6 to 8 minutes more, or until an instant-read thermometer in the thickest part reads 135–140°F (57–60°C) and fish flakes easily.

Stovetop-only option

If not using an oven, reduce heat to medium after initial sear, cover the skillet, and cook 6 to 8 minutes, flipping once, until cooked through. Watch carefully to avoid burning the crust; lower heat if necessary and add a splash of oil if pan becomes dry.

Finish and serve

Remove fillets from skillet to a warm plate. Spoon any pan juices over the fish. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over. Adjust seasoning with salt and pepper to taste.