Parmesan Crusted Sheet Pan Fish (Printable)

Tender cod coated in a crispy cheese crust, oven-roasted with a medley of vibrant vegetables.

# What you 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 evenly. Arrange 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, or until the fish flakes easily with a fork and the crust is golden brown. Stir vegetables once halfway through roasting for even browning.
06 - Remove from oven and serve fish and vegetables immediately. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time enjoying your meal with people you care about.
  • The crust gets impossibly golden and crunchy while the fish stays buttery and flaky inside, giving you that restaurant-quality contrast.
  • Roasted vegetables take on a sweet, caramelized edge that even vegetable skeptics will reach for seconds of.
02 -
  • Pat your cod filets dry with paper towels before coating—any moisture on the surface will steam the crust and make it soggy instead of crispy.
  • Don't crowd the vegetables; they need space to caramelize rather than steam, so if your pan feels tight, use two pans or roast them separately for five extra minutes.
03 -
  • Buy your fish the same day you cook it, and keep it on ice until the moment you're ready to coat and bake—this makes a real difference in texture and flavor.
  • If your oven runs hot, start checking the fish at the 18-minute mark; ovens vary, and overcooked fish is the one thing that's hard to fix.
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