Parmesan Crusted Sheet Pan Fish (Print)

Golden crispy cod with colorful roasted vegetables on one sheet pan for a simple, delicious dinner.

# 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 the 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. Spread the 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 -
  • Everything cooks on one pan, so cleanup is almost as easy as dinner itself.
  • The fish stays impossibly tender while the crust shatters like a secret between your teeth.
  • Roasted vegetables caramelize naturally, tasting more like something you'd order than something you made at home.
  • It comes together in under an hour, making it perfect for those nights when you want to feel accomplished without the stress.
02 -
  • Patting the fish completely dry is non-negotiable; any surface moisture will steam instead of allowing the crust to crisp, turning it mealy instead of crunchy.
  • Don't skip pressing the coating firmly onto the fish—gentle pressure ensures it stays attached during roasting instead of falling into the pan.
  • Arrange vegetables in a true single layer with some breathing room, or they'll overcrowd and stew rather than roast and caramelize.
03 -
  • If you're making this for guests and want zero stress, prep the crust mixture and cut vegetables an hour ahead—assembly takes just five minutes when everything's ready.
  • Use a sheet pan with raised edges, not a flat baking sheet; it catches oil and keeps everything contained while roasting.
  • For a gluten-free version without any fuss, substitute crushed cornflakes or gluten-free panko and the whole dish remains exactly as good.
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