Crunchy Pecorino Baked Cod Recipe

Cod: A mild-flavored, flaky white fish that serves as the base of the dish.

Pecorino romano cheese: A hard, salty Italian cheese made from sheep's milk, adding a rich, savory flavor.

Panko breadcrumbs: Japanese-style breadcrumbs that are lighter and crispier than regular breadcrumbs, providing a superior crunch.

Olive oil: Used to help bind the breadcrumb mixture and add a touch of richness.

Garlic powder: Adds a subtle garlic flavor without the moisture of fresh garlic.

Paprika: Adds a mild, sweet pepper flavor and a touch of color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and depth to the seasoning.

When preparing the cod fillets, make sure they are patted dry with a paper towel before applying the cheese and breadcrumb mixture. This helps the coating adhere better and ensures a crispier texture. Additionally, for an extra layer of flavor, you can lightly season the fillets with a pinch of salt and pepper before adding the topping.

• Cod - Substitute with haddock: Haddock has a similar mild flavor and flaky texture, making it a great alternative to cod.

• Pecorino romano cheese - Substitute with parmesan cheese: Parmesan has a similar sharp and salty flavor profile, which works well in this recipe.

• Panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can provide a similar crunchy texture, though they may be slightly less airy than panko.

• Olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable alternative for baking.

• Garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor that can enhance the dish similarly to garlic powder.

• Paprika - Substitute with chili powder: Chili powder adds a bit of heat and a similar depth of flavor, though it may be slightly spicier.

• Salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, though it will also add moisture.

• Black pepper - Substitute with white pepper: White pepper provides a similar level of heat and flavor but with a slightly different taste profile.

• Allow the cod fillets to cool completely at room temperature before storing. This helps prevent condensation, which can make the breadcrumb topping soggy.

• Transfer the cooled cod fillets to an airtight container. If stacking the fillets, place a piece of parchment paper between each layer to maintain the crunchy topping.

• Store the container in the refrigerator for up to 3 days. For best results, reheat in the oven at 350°F (175°C) for about 10 minutes to restore the crispiness.

• For freezing, wrap each cod fillet individually in plastic wrap, ensuring a tight seal to prevent freezer burn. Then, place the wrapped fillets in a freezer-safe bag or container.

• Label the container with the date and contents. The cod fillets can be frozen for up to 2 months.

• To reheat from frozen, preheat your oven to 375°F (190°C). Place the frozen fillets on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until heated through and the topping is crispy.

• Avoid reheating in the microwave, as this can make the breadcrumb topping lose its crunch.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover cod fillets on a baking sheet lined with parchment paper.
  3. Cover the fillets loosely with aluminum foil to prevent the pecorino romano and panko breadcrumbs topping from burning.
  4. Heat for about 10-15 minutes, or until the fish is warmed through and the topping is crispy again.
  5. For an extra crispy finish, remove the foil for the last 2-3 minutes of reheating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the cod fillets on a small baking tray.
  3. Reheat for about 10-12 minutes, checking occasionally to ensure the topping does not burn.
  4. If needed, you can use the broil setting for the last 1-2 minutes to crisp up the pecorino romano and panko breadcrumbs topping.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover cod fillets in the air fryer basket, ensuring they are not overlapping.
  3. Heat for about 5-7 minutes, or until the fish is warmed through and the topping is crispy.
  4. Check halfway through to ensure the pecorino romano and panko breadcrumbs topping does not burn.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the leftover cod fillets in the skillet, topping side up.
  4. Cover the skillet with a lid to help heat the fish evenly.
  5. Cook for about 5-7 minutes, or until the fish is warmed through. Be careful not to overheat, as this can dry out the fish and burn the topping.

• Microwave Method (least recommended for maintaining crispiness):

  1. Place the leftover cod fillets on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to prevent splattering.
  3. Heat on medium power for 1-2 minutes, checking after each minute to ensure the fish is warmed through.
  4. Note: This method may result in a less crispy topping, but it’s a quick option if you’re in a hurry.

• Oven: Used to bake the cod fillets at the required temperature of 400°F (200°C).

• Mixing bowl: Used to combine the grated pecorino romano cheese, breadcrumbs, olive oil, garlic powder, paprika, salt, and black pepper.

• Baking sheet: Used to place the cod fillets on for baking.

• Parchment paper: Lined on the baking sheet to prevent the cod fillets from sticking and to make cleanup easier.

• Measuring cups: Used to measure out the ingredients like pecorino romano cheese and breadcrumbs.

• Measuring spoons: Used to measure out smaller quantities of ingredients like olive oil, garlic powder, paprika, salt, and black pepper.

• Spatula: Used to press the cheese and breadcrumb mixture onto the top of each cod fillet.

• Oven mitts: Used to safely handle the hot baking sheet when removing it from the oven.

Prepare ingredients in advance: Measure and mix the pecorino romano cheese, breadcrumbs, and spices ahead of time to streamline the cooking process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent the cod fillets from sticking.

Preheat the oven: Start preheating your oven while you prepare the ingredients to save time.

Even coating: Press the cheese and breadcrumb mixture firmly onto the cod fillets to ensure an even, crispy topping.

Batch cooking: Double the recipe and bake extra cod fillets to have leftovers for a quick meal later.