Parmesan Crusted Sheet Pan Fish

My neighbor handed me a fresh cod filet one Tuesday morning, still wrapped in butcher paper, and said, "Make something good with this." I stood in my kitchen wondering how to turn something so delicate into something memorable, and then it hit me: a crispy cheese crust that would stay crunchy even as the fish steamed itself tender underneath. That one sheet pan became my answer to weeknight dinners that actually feel special without the fuss.

I made this for my sister's family last summer when she was stressed about hosting dinner, and watching her kids actually ask for more zucchini felt like witnessing a small miracle. The whole meal came together in under an hour, and someone asked for the recipe before dessert was even served. That's when I knew this wasn't just easy—it was the kind of dish that quietly solves problems.

Ingredients

• Cod filets (4, about 5-6 oz each): Mild, flaky, and forgiving—they won't fall apart if you're gentle, and they cook through evenly on a sheet pan.
• Panko breadcrumbs (1/2 cup): These stay crunchier than regular breadcrumbs, even after the fish releases moisture, which is the secret to that satisfying texture.
• Asiago cheese (1/4 cup grated): Nutty and slightly tangy, it adds depth that Parmesan alone wouldn't give you.
• Parmesan cheese (1/4 cup grated): The salty backbone that makes every bite taste like you know what you're doing.
• Fresh parsley (2 tbsp chopped): Don't skip this—it brightens the crust and keeps it from tasting one-dimensional.
• Garlic powder (1 tsp): A little goes a long way; it should whisper, not shout.
• Black pepper and salt (1/2 tsp each for crust): Taste as you go because cheese is already salty, and you don't want an overpowering crust.
• Olive oil (2 tbsp plus drizzle): The oil mixed into the breadcrumb mixture keeps it from getting gummy and gives it a golden sheen.
• Egg (1 large): Your adhesive between fish and crust—one beaten egg is enough to bind everything without making it soggy.
• Bell peppers (1 red, 1 yellow, sliced): They soften just enough at 425°F to be sweet but still hold their shape.
• Red onion (1 small, cut into wedges): Wedges roast more evenly than thin slices and get caramelized at the edges.
• Cherry tomatoes (1 cup, halved): They burst slightly during roasting, releasing juice that seasons the whole pan.
• Zucchini (1 small, sliced): Thinner slices cook through without becoming mushy if you stir halfway.
• Dried oregano (1/2 tsp) plus salt and pepper for vegetables: Oregano ties the Mediterranean flavors together while staying in the background.

Instructions

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

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Set your oven and pan up for success:

Crank your oven to 425°F and line your sheet pan with parchment or foil—this prevents sticking and makes cleanup almost enjoyable. A hot oven means the crust will crisp up before the fish overcooks.

Build your crust mixture:

In a bowl, combine panko, both cheeses, parsley, garlic powder, pepper, and salt, then drizzle in the olive oil and stir with a fork until everything looks like damp sand. This texture means the crust will stick to the fish and bake into a unified crust rather than sliding off.

Coat the fish with intention:

Beat your egg in a shallow bowl, dip each filet so it's coated on both sides, then press it firmly into the breadcrumb mixture with both hands, really making sure it adheres. Place the coated filets on one side of your sheet pan, leaving room for vegetables.

Season and arrange the vegetables:

Toss your peppers, onion, tomatoes, and zucchini with olive oil, oregano, salt, and pepper in a large bowl, then spread them on the other half of the pan in a single layer. Vegetables roast better when they have space and aren't piled on top of each other.

Give the fish one final touch:

Lightly drizzle the crusted fish with a bit more olive oil—this extra bit helps the crust brown faster and protects it from drying out. Then slide the whole pan into your hot oven.

Roast and watch for the finish:

Bake for 20 to 25 minutes, stirring the vegetables about halfway through so they brown evenly. The fish is done when a fork flakes the thickest part easily and the crust is deep golden brown.

Serve while everything is hot:

Transfer to plates immediately and add extra parsley if you want a fresh pop of color. The crust stays crunchiest in the first few minutes after coming out of the oven.

Save

There's a moment that happens in my kitchen almost every time I make this: when the oven door opens and that aroma of toasted cheese and roasted vegetables fills the air, everyone stops what they're doing and takes a breath. Food shouldn't have to be complicated to be worth remembering, and this dish proved that to me more than once.

Why the Cheese Crust Works

The magic here is that Asiago and Parmesan together create a crust that's both salty and slightly sweet, with just enough texture variation to feel interesting. Most store-bought fish comes out tasting the same, but this crust gives it personality. When you bake it at a high temperature, the cheese browns but doesn't burn, and the panko stays in contact with the fish the whole time instead of sliding around.

Vegetables That Shine Alongside Fish

Roasting vegetables at 425°F means they cook fast enough to stay vibrant but long enough to develop real flavor. The tomatoes are key because they release their juice and create a light sauce that pools on the pan, and this liquid is what seasons everything else. If you want softer vegetables, just add potatoes or carrots in step four, but give them an extra three to five minutes in the oven before adding the fish.

Customizing Without Losing the Plot

This recipe is flexible enough to work with whatever white fish you have access to—haddock, tilapia, halibut, or even thicker pieces of fluke all work beautifully with this treatment. You can also add a broiler finish in the last two minutes if you want an extra crunch, though I find it unnecessary. The vegetables are also your playground: swap zucchini for green beans, add asparagus, throw in some mushrooms, or mix in baby potatoes if you want something more filling.

• For a gluten-free version, use gluten-free panko and check that your cheese is certified gluten-free.
• If you're cooking for someone with a dairy allergy, nutritional yeast mixed with gluten-free breadcrumbs creates a surprisingly similar textured crust.
• Pair this with a crisp Sauvignon Blanc or even a light lager if you want something cold and refreshing alongside.

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

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Save

Every time I make this, I'm reminded that the best meals are the ones that don't feel like a performance. This one just quietly takes care of itself while you set the table.

Recipe FAQs

→ What type of fish works best for this dish?

Firm white fish such as cod, haddock, or tilapia are ideal for holding the crust and roasting evenly.

→ Can I substitute the cheeses used in the crust?

Asiago and Parmesan provide sharp flavor and good crust texture, but similar hard cheeses can be used if needed.

→ How can I ensure the crust stays crispy?

Press the cheese mixture firmly onto the fish and drizzle with olive oil before baking. Broiling briefly at the end adds extra crunch.

→ What vegetables pair well for roasting alongside the fish?

Bell peppers, cherry tomatoes, zucchini, and red onion offer color, sweetness, and a pleasant texture when roasted.

→ Is this dish suitable for a quick dinner?

Yes, preparation takes 20 minutes and cooking about 25, making it an easy and fast meal option.