Parmesan Crusted Sheet Pan Fish Veg (Printable Version)

Golden cod with parmesan crust roasted with bell peppers, zucchini, and tomatoes for a simple complete meal.

# Ingredient List:

→ 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

# Directions:

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 texture forms.
03 - Arrange 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 coating securely.
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 seasoned vegetables on the other side of the sheet pan in a single layer.
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 - Serve immediately, garnished with extra parsley or lemon wedges if desired.

# Expert Tips:

01 -
  • The whole thing comes together on one pan, which means minimal cleanup and maximum time to actually enjoy your meal.
  • That cheese crust? It gets impossibly crispy and stays that way, even as the fish stays tender and flaky underneath.
  • The vegetables roast at the same pace as the fish, so you're not juggling multiple timings or temperatures.
02 -
  • Pat your fish completely dry before coating it, or the moisture will prevent the cheese mixture from crisping up—I learned this the hard way with a soggy first attempt.
  • Don't overcrowd the vegetable side of the pan; they need space to roast and caramelize rather than steam in each other's humidity.
  • The oven temperature matters more than you'd think; if it's not hot enough, the crust will brown slowly and may dry out the fish underneath before it gets golden.
03 -
  • If you don't have Asiago, aged Cheddar or even a sharp white Cheddar will give you that creamy complexity without the harshness of Parmesan alone.
  • This dish genuinely tastes even better when you pair it with something crisp and white like a Pinot Grigio or even a really cold glass of sparkling water with lemon—the acidity cuts through the richness perfectly.
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