Parmesan Crusted Sheet Pan Fish (Printable Version)

Crispy cheese-crusted cod roasted with seasonal vegetables for an easy one-pan dinner.

# What You Need:

→ Fish & Crust

01 - 4 cod filets (5-6 oz each), skinless and boneless
02 - 1/2 cup panko breadcrumbs
03 - 1/4 cup grated Asiago cheese
04 - 1/4 cup grated Parmesan cheese
05 - 2 tablespoons chopped fresh parsley
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt
09 - 2 tablespoons olive oil, plus extra for drizzling
10 - 1 large egg

→ Vegetables

11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 1 small red onion, cut into wedges
14 - 1 cup cherry tomatoes, halved
15 - 1 small zucchini, sliced
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper

# How To Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a medium bowl, combine panko, Asiago, Parmesan, parsley, garlic powder, black pepper, and salt. Stir in 2 tablespoons olive oil until mixture becomes crumbly.
03 - In a shallow bowl, beat the egg. Dip each cod filet into the egg wash, then press firmly into the cheese-panko mixture to coat both sides evenly. Arrange coated filets on one side of the prepared sheet pan.
04 - In a large bowl, toss bell peppers, onion, tomatoes, and zucchini with 2 tablespoons olive oil, oregano, salt, and black pepper. Spread seasoned vegetables evenly on the opposite side of the sheet pan.
05 - Drizzle fish lightly with olive oil. Bake for 20-25 minutes, or until fish flakes easily with a fork and crust is golden brown. Stir vegetables once halfway through roasting for even browning.
06 - Transfer fish and roasted vegetables to serving plates immediately. Garnish with fresh parsley if desired.

# Cooking Tips:

01 -
  • Everything cooks on one sheet pan, which means less cleanup and more time to enjoy your meal with people you care about.
  • The crispy cheese crust transforms simple cod into something fancy enough to serve guests, yet easy enough for a quiet Tuesday.
  • Roasted vegetables caramelize while you're not touching them, creating natural sweetness that doesn't need any tricks.
02 -
  • If your filets are very thick, the crust might brown too fast while the inside is still cold—tent the pan loosely with foil for the first 15 minutes, then remove it to let the crust crisp up.
  • Stir your vegetables only once; touching them constantly prevents that beautiful caramelization that makes this dish sing.
03 -
  • Pat your cod filets completely dry before coating—any surface moisture prevents the crust from crisping up properly.
  • Don't be tempted to flip the fish halfway through; it stays more tender and the crust stays intact if you leave it alone once it hits the pan.
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