Preheat your oven to 250°F and line a baking sheet with parchment paper.

Add the Goldfish crackers to a large mixing bowl. Pour the melted butter over the crackers and gently toss until evenly coated.

Sprinkle the freshly grated Pecorino Romano and 1½–2 teaspoons of freshly cracked black pepper over the crackers. Toss thoroughly until the seasoning is evenly distributed.

Transfer the seasoned Goldfish to the prepared baking sheet, spreading them into a single layer.

Bake at 250°F for 15–20 minutes, gently stirring halfway through to help the crackers toast evenly.

Remove the baking sheet from the oven and let the Goldfish cool for 10–15 minutes.

Taste the cooled crackers and finish with additional black pepper or Pecorino Romano, if desired. Serve in bowls or store for later.