Parmesan Crusted Sheet Pan Fish Veg (Print View)

Crispy parmesan-crusted cod roasted with bell peppers, onions, and zucchini for an easy one-pan dinner.

# Components:

→ 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 tbsp chopped fresh parsley
06 - 1 tsp garlic powder
07 - 1/2 tsp black pepper
08 - 1/2 tsp salt
09 - 2 tbsp 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 tbsp olive oil
17 - 1/2 tsp dried oregano
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper

# Directions:

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 tbsp olive oil until crumbly.
03 - In a shallow bowl, beat the egg. Dip each cod filet in the egg, then press firmly into the cheese-panko mixture to coat both sides. Place coated filets on one side of the sheet pan.
04 - In a large bowl, toss bell peppers, onion, tomatoes, and zucchini with 2 tbsp olive oil, oregano, salt, and black pepper. Spread vegetables evenly on the other side of the sheet pan.
05 - Drizzle the fish lightly with olive oil. Bake for 20-25 minutes, or until the fish flakes easily with a fork and the crust is golden. Stir vegetables once halfway through roasting for even browning.
06 - Serve fish and vegetables immediately, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • Everything cooks on one sheet pan, which means minimal cleanup and maximum flavor from those caramelized vegetables.
  • The cheese-panko crust gets impossibly crispy and golden without any deep frying or extra fuss.
  • It feels elegant enough for company but simple enough for a weeknight dinner when you're tired.
02 -
  • Don't skip the egg wash—I learned this the hard way when my first attempt yielded a crust that slid right off the fish halfway through cooking.
  • Room-temperature fish cooks more evenly than cold fish straight from the refrigerator, so pull your filets out 10 minutes before assembly.
  • If your vegetables are releasing too much moisture halfway through, carefully tilt the pan slightly to let the liquid run to the edges.
03 -
  • Fresh grated cheese makes a noticeably crunchier crust than pre-shredded versions, and it's worth the five minutes of effort.
  • Position your sheet pan on the middle oven rack so heat circulates evenly and the vegetables don't scorch on the bottom while the fish cooks.
Return