Parmesan Crusted Sheet Pan Fish & Veg (Print Version)

Crispy coated cod with roasted seasonal vegetables on one pan.

# What You'll 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:

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 the mixture becomes crumbly.
03 - In a shallow bowl, beat the egg. Dip each cod filet into the egg, then press firmly into the cheese-panko mixture, coating 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 vegetables evenly on the other side of the sheet pan.
05 - Drizzle the fish lightly with olive oil. Bake for 20-25 minutes until the fish flakes easily with a fork and the crust is golden. Stir vegetables once halfway through roasting for even browning.
06 - Remove from oven and serve fish and vegetables immediately, garnished with extra parsley if desired.

# Expert Tips:

01 -
  • One pan means one cleanup, and honestly, that alone might make you cook this weekly.
  • The cheese-panko crust gets impossibly crispy while the fish stays impossibly tender, like two textures having a conversation.
  • Everything finishes in under 45 minutes, which feels like a small miracle when you're hungry.
02 -
  • Don't overcrowd the sheet pan—if the vegetables are touching each other, they steam instead of roast, and you lose that caramelized flavor that makes this dish shine.
  • The fish continues cooking even after you pull it from the oven, so taking it out when it's just barely flaky keeps it moist instead of turning it into rubber.
03 -
  • Pat your fish dry before dipping in egg—any moisture on the surface keeps the egg from adhering properly, which means your crust will slide right off.
  • Buy your fish the day you cook it, and keep it cold until the moment you're ready to coat it, because warm fish releases moisture and nothing sticks to wet fish.
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