I have never made better cod at home than with this recipe. It's quick, delicious, and loaded with flavor. Instead of Pecorino you can use Parmesan, though I like the flavor of Pecorino best.

Crunchy Pecorino Baked Cod

(6 ounce) cod fillets

salt and black pepper

panko bread crumbs

Pecorino Romano cheese

mayonnaise

butter, softened

oregano

thyme

Worcestershire sauce

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.


Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.


Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.


Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.


This was delicious! I scaled this down to 2 servings for just me and my husband. Followed the recipe to a "t", including the optional Worcestershire sauce. It crunchy, flavorful, and the fish was nice and moist. This would be great with any white fish, such as tilapia or haddock as well. I will definitely make this one again! Thanks for the recipe!

Delicious as is. Lightly salt the fish prior to cooking. The romano cheese adds enough salt as is.

Delicious! modified to omit Worcestershire, added white wine, lemon juice and tsp olive oil to the pan to cook.

This recipe is outstanding.  I've made it several times for different people, and everyone loves it.  You can use it for any white-fleshed, blander fish.  The recipe makes a generous amount of cheesy crumbles, and I press it all onto the fish.  It's important to make sure your fish is dry so that it all sticks well.  Using parchment is a great suggestion, as it makes cleanup easy.  I found that I did not need to use the broiler to brown the crumbles; it baked and browned fine without that, but maybe that's my old oven.  :-)

The Pecorina cheese is quite salty so avoid salting the fish. 
I did not use the Worcester sauce and didn't feel the dish needed it. Other than that this is now a new favourite dish for me,

Very good! I don t really like fish but I m trying to include more in my diet. This recipe will help me do that.

Followed the recipe as closely as I could. We didn't quite have enough bread crumbs and I used Parmesan cheese because that is what we had. It was delicious. The mayonnaise and butter added just enough fat to make the fish taste rich and cod is a fish that maintains its firmness.

Easy and delicious! I subbed in soy sauce for W sauce as I was out of W sauce. Changed 1 T of mayo to tartar sauce. Very easy and great for those folks who are not really "fish" eaters.

It was awesome!  My new way to cook cod.  I may try it with other types of fish too.

I do feel bad, but this was not that good. The breading was more like a crust and VERY bland. The cod also took much longer to cook than the recipe dictates. This likely causes the issue with the crust. I would recommend using fairly thin filets. Perhaps I did something wrong.

crunchy pecorino baked cod

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Cost: $9.20 /serving

Author : Diana Moutsopoulos

Ingredients

Instructions

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