Parmesan Crusted Sheet Pan Fish (Print View)

Golden crusted cod with seasonal vegetables on one pan

# Components:

→ 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

# Directions:

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 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.
06 - Spread the seasoned vegetables on the other side of the sheet pan in a single layer.
07 - Roast for 20-25 minutes, or until the fish is golden and flakes easily with a fork, and vegetables are tender and slightly caramelized.
08 - Serve immediately, garnished with extra parsley or lemon wedges if desired.

# Expert Advice:

01 -
  • Everything roasts together, so you'll have dinner on the table faster than you can set the table.
  • The crust gets so impossibly crispy while the fish stays tender inside, like it's keeping a delicious secret.
  • Those roasted vegetables caramelize at the edges and soak up all the savory cheese flavor.
02 -
  • Pat your fish fillets completely dry before coating—moisture is the enemy of a crispy crust, and I learned this the hard way.
  • Don't crowd the vegetables on the pan; give them space so they roast instead of steam, which brings out their natural sweetness.
03 -
  • Mix your cheese crust mixture just before cooking so the oil doesn't separate and make everything soggy.
  • If your vegetables are particularly large or dense, give them a 5-minute head start on the fish so everything finishes together.
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