Parmesan Crusted Sheet Pan Fish (Printable Version)

Crispy cheese-crusted cod with roasted bell peppers, zucchini and tomatoes

# What You Need:

→ Fish & Coating

01 - 4 cod fillets (about 5.3 oz each), skinless and boneless
02 - 1/2 cup panko breadcrumbs
03 - 1/3 cup grated Parmesan cheese
04 - 1/3 cup grated Asiago cheese
05 - 2 tablespoons chopped fresh parsley
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt
10 - 2 tablespoons olive oil, plus extra for drizzling

→ Vegetables

11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 1 medium zucchini, sliced into half-moons
14 - 1 small red onion, cut into wedges
15 - 7 oz cherry tomatoes, halved
16 - 1 tablespoon olive oil
17 - 1/2 teaspoon dried oregano
18 - Salt and pepper to taste

# How To Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - In a bowl, combine panko, Parmesan, Asiago, parsley, garlic powder, paprika, black pepper, and salt. Drizzle in 2 tablespoons olive oil and mix until crumbly.
03 - Arrange the cod fillets on one side of the prepared sheet pan. Pat dry with paper towels. Brush the tops lightly with olive oil.
04 - Press the cheese-panko mixture evenly onto the tops of each cod fillet, gently pressing to adhere.
05 - In a large bowl, toss the sliced bell peppers, zucchini, onion, and cherry tomatoes with 1 tablespoon olive oil, oregano, salt, and pepper. Spread the vegetables on the other side of the sheet pan in a single layer.
06 - Roast for 20 to 25 minutes, or until the fish is golden and flakes easily with a fork, and vegetables are tender and slightly caramelized.
07 - Serve immediately, garnished with extra parsley or lemon wedges if desired.

# Cooking Tips:

01 -
  • One sheet pan means you're basically done with dishes before dessert even crosses your mind.
  • The cheese crust gets impossibly crispy while the fish inside stays tender and moist, every single time.
  • Those roasted vegetables caramelize just enough to taste like a side dish upgrade rather than a vegetable obligation.
02 -
  • Don't skip patting the fish dry—I learned this the hard way when I served someone a crispy bottom and a soggy top, and the contrast was honestly confusing.
  • Make sure your sheet pan is actually large enough to fit both fish and vegetables without crowding; cramped vegetables steam instead of caramelize, and that changes everything.
  • The cheese coating will continue to brown slightly after you remove it from the oven, so aim for golden rather than dark brown while it's still inside.
03 -
  • A squeeze of fresh lemon right before serving transforms this from good to memorable; keep half a lemon beside the pan and juice it directly over everything.
  • If you're making this for people who care about such things, a crisp white wine like Pinot Grigio pairs beautifully because the acidity cuts through the richness of the cheese without overpowering the delicate fish.
  • Substitute the cod for haddock or tilapia if that's what looks fresh, and it'll work beautifully—just adjust cooking time by a minute or two if the fillets are thicker or thinner.
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