Parmesan Crusted Sheet Pan Fish (Printable)

Crispy cheese-crusted cod with roasted vegetables for a complete dinner on one pan.

# What you 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 coat with oil.
02 - In a mixing bowl, combine panko, Parmesan, Asiago, parsley, garlic powder, paprika, black pepper, and salt. Drizzle with 2 tablespoons olive oil and mix until crumbly texture forms.
03 - Arrange cod fillets on one side of the prepared sheet pan. Pat dry with paper towels and brush tops lightly with olive oil.
04 - Press the cheese-panko mixture evenly onto the tops of each cod fillet, gently pressing to ensure even adherence.
05 - In a large bowl, toss sliced bell peppers, zucchini, onion, and cherry tomatoes with 1 tablespoon olive oil, oregano, salt, and pepper.
06 - Spread seasoned vegetables on the other side of the sheet pan in a single layer, keeping space between pieces for even roasting.
07 - Roast for 20 to 25 minutes, or until fish is golden and flakes easily with a fork, and vegetables are tender and slightly caramelized.
08 - Transfer to serving dishes immediately. Garnish with additional fresh parsley or lemon wedges if desired.

# Expert Advice:

01 -
  • The cheese-panko crust stays crispy even as the fish cooks gently underneath, giving you textural contrast without any fussing.
  • Everything roasts on one pan, which means cleanup is almost nonexistent and your kitchen doesn't smell like a fish fry for days.
  • You can swap vegetables based on what's in your crisper drawer, so it never feels like the same meal twice.
02 -
  • Don't skip patting the fish dry—any moisture on the surface will steam instead of helping the crust crisp, and you'll lose that texture you're after.
  • Arrange your vegetables so they're in a single layer with a bit of space between pieces; cramming them together creates steam and soft, pale vegetables instead of caramelized ones.
03 -
  • Use a meat thermometer if you're nervous about doneness—cod is cooked through at 63°C (145°F) internal temperature, and knowing this takes all the guesswork out.
  • If your oven runs hot, check the pan a couple minutes early; every oven is different, and you want to catch the moment when everything's golden and the fish is just starting to flake.
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