Parmesan Crusted Sheet Pan Fish (Printable)

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

# 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 Make It:

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 in the egg, then press firmly into the cheese-panko mixture to coat both sides. Place 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, or 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. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • One sheet pan means one pan to wash, which feels like a small miracle on a weeknight.
  • The cheese crust stays crispy while the fish underneath stays buttery and delicate, a texture combination that just works.
  • You can throw it together while your oven preheats, making this genuinely faster than ordering takeout.
02 -
  • Pat your fish completely dry before breading or the coating will slide right off in the oven; it only takes thirty seconds and changes everything.
  • Don't crowd your vegetables or they'll steam rather than caramelize, so if your pan feels tight, use two pans or save some vegetables for another meal.
  • If your crust isn't as golden as you'd like at the 20-minute mark, turn on the broiler for just 2-3 minutes to finish it—watch closely because it can go from golden to burnt quickly.
03 -
  • Make your breading mixture ahead of time and keep it in a container in the fridge for up to three days, so on busy nights you're just breading fish and roasting instead of measuring and mixing.
  • If you want to be fancy without extra effort, arrange your vegetables in a pattern before roasting—they'll look deliberately composed instead of casually tossed, and it honestly tastes the same but feels like something special.
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