Parmesan Crusted Sheet Pan Fish (Print Version)

Golden-crusted cod fillets roasted with seasonal vegetables on one pan for an effortless dinner.

# What You'll Need:

→ Fish & Coating

01 - 4 cod fillets, skinless and boneless (about 5.3 oz each)
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:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - In a bowl, combine panko breadcrumbs, Parmesan, Asiago, fresh parsley, garlic powder, paprika, black pepper, and salt. Drizzle in 2 tablespoons olive oil and mix until the mixture becomes crumbly.
03 - Arrange the cod fillets on one side of the prepared sheet pan. Pat dry with paper towels and brush the tops lightly with olive oil.
04 - Press the cheese-panko mixture evenly onto the tops of each cod fillet, gently pressing to ensure it adheres securely.
05 - In a large bowl, toss the sliced bell peppers, zucchini, onion, and cherry tomatoes with 1 tablespoon olive oil, dried 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 to 25 minutes, or until the fish is golden and flakes easily with a fork, and vegetables are tender and slightly caramelized.
08 - Transfer to serving plates immediately. Garnish with additional fresh parsley or lemon wedges if desired.

# Expert Tips:

01 -
  • One sheet pan means you're done with dishes in minutes, leaving more time to actually enjoy your meal.
  • The cheese crust gets impossibly crispy while the fish stays tender inside, hitting that textural sweet spot every single time.
  • Those caramelized vegetables taste like you spent hours on them when really you just tossed and roasted.
02 -
  • If your fish fillets are much thicker than others on the pan, they'll cook unevenly—try to pick fillets of similar thickness, or give thicker pieces a head start by roasting them alone for 5 minutes first.
  • Don't skip drying the fish with paper towels because any moisture will prevent browning and create steam that makes the crust soggy instead of crispy.
  • Vegetables release water as they cook, so spacing them out in a single layer matters more than you'd think—crowding the pan means they steam instead of caramelize.
03 -
  • If your oven runs cool, increase the temperature by 10–15 degrees and check at 18 minutes to avoid overcooking the fish.
  • Frozen cod works perfectly fine here—just thaw it completely and pat it extra dry before coating, and it'll taste just as delicious.
  • Make the cheese-panko mixture ahead of time and store it in an airtight container for up to two days, so weeknight cooking becomes even faster.
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