Parmesan Crusted Sheet Pan Fish (Printable version)

Golden crispy cod with roasted vegetables 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 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.
06 - Spread the vegetables on the other side of the sheet pan in a single layer.
07 - Roast for 20–25 minutes, or until the fish is golden and flakes easily with a fork, and vegetables are tender and slightly caramelized.
08 - Serve immediately, garnished with extra parsley or lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to enjoy company instead of scrubbing dishes.
  • The cheese crust gets impossibly golden and crunchy while the fish stays tender and flaky inside—that textural contrast never gets old.
  • Your kitchen will smell like a Mediterranean restaurant, and people will think you've been cooking all day when you've barely lifted a finger.
02 -
  • Pat your fish completely dry before oiling and coating—any moisture on the surface will steam during roasting instead of allowing the crust to crisp, and you'll end up with soggy coating over tender fish inside.
  • Don't crowd your vegetables on the pan; they need space to caramelize rather than steam, so if your pan feels tight, use two pans or cook in batches because the difference in texture is absolutely worth the extra step.
03 -
  • Buying fish from a counter where they cut it fresh means you can ask the fishmonger to remove any pin bones they might see, saving you a task and improving the eating experience dramatically.
  • The secret to crispy coating that doesn't separate from the fish is getting your hands involved—press that mixture onto each fillet firmly enough that it adheres but gently enough that you don't compress it, and it'll bake into a crust rather than fall off.
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