Parmesan Crusted Sheet Pan Fish (Print)

Crispy cod filets baked with Asiago-parmesan crust, paired with a colorful medley of oven-roasted vegetables.

# Components:

→ 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 fresh parsley, chopped
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

# Directions:

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 to 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 - Serve fish and vegetables immediately, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • One pan means one cleanup—and somehow the vegetables catch all the juices from the fish, tasting even better than if they were roasted alone.
  • The crust stays crispy even as the cod flakes apart, giving you texture and tenderness in every bite.
  • It feels fancy enough for guests but comes together faster than ordering takeout.
02 -
  • Pat your fish filets completely dry before coating—moisture is the enemy of a crispy crust, and wet fish will steam instead of brown.
  • Don't skip the drizzle of olive oil on top of the coated fish; it's what transforms the crust from pale and sad to golden and glorious.
  • Your oven temperature matters here; if it's running cool, the vegetables won't caramelize and the crust won't crisp up properly, so use an oven thermometer if you suspect yours is off.
03 -
  • If you're making this for a crowd, you can prep everything on the sheet pan hours ahead and simply slide it into a preheated oven—just add a minute or two to the cooking time if it's been in the fridge.
  • Leftover coated fish can be frozen on a tray before baking, then popped straight into the oven without thawing; it might take an extra 5 to 8 minutes, but the crust stays perfect.
  • A crisp white wine like Sauvignon Blanc or even a light rosé really sings alongside this—the acidity cuts through the richness of the cheese and refreshes your palate between bites.
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