Parmesan Crusted Sheet Pan Fish (Printable)

Crispy cheese-crusted cod with roasted colorful vegetables on a single sheet pan for effortless cooking.

# What You’ll Need:

→ 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

# How To Make It:

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 texture forms.
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 proper adherence.
05 - In a large bowl, toss the sliced bell peppers, zucchini, onion, and cherry tomatoes with 1 tablespoon olive oil, oregano, salt, and pepper. Spread vegetables on the other side of the sheet pan in a single layer.
06 - 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.
07 - Serve immediately, garnished with extra parsley or lemon wedges if desired.

# Expert Advice:

01 -
  • The entire meal roasts on one pan, which means minimal cleanup when you're already exhausted.
  • That crispy Parmesan and Asiago crust creates the kind of golden texture you'd expect from a fancy restaurant, not your home oven.
  • The vegetables soften and caramelize while the fish stays incredibly tender, so everything finishes at exactly the right moment.
02 -
  • Pat your fish completely dry before coating—this single step is the difference between a crust that adheres and one that slides off into a puddle of sad moisture.
  • Don't skip arranging vegetables in a true single layer; if they're piled up they'll steam instead of caramelize, which completely changes the texture and flavor.
03 -
  • If your oven runs hot or cool, test the fish at 20 minutes rather than waiting the full 25—flaking is the only true indicator of doneness, not the timer.
  • Prep your vegetables while the oven preheats so you're genuinely working in about fifteen minutes of actual hands-on time.
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