Parmesan Crusted Sheet Pan Fish (Printable Version)

Crispy parmesan-crusted cod with roasted vegetables for an easy one-pan dinner.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 425°F (220°C). 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. Place 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 20–25 minutes, or until the fish flakes easily with a fork and the crust is golden. Stir vegetables once halfway through roasting for even browning.
06 - Serve fish and vegetables immediately, garnished with extra parsley if desired.

# Expert Tips:

01 -
  • One pan means one cleanup, and honestly, that alone makes weeknight cooking feel less like a chore.
  • The crust gets so impossibly crispy while the fish stays tender inside—it's the kind of textural contrast that makes people pause mid-bite.
  • Everything roasts together, so the vegetables soak up all those savory, garlicky, cheesy notes from the fish.
02 -
  • Don't skip the step of stirring oil into the breadcrumb mixture—it's what creates crispiness, not the oven heat alone.
  • Pat the fish filets completely dry before egg-dipping; any moisture will make the crust slide off or stay soggy instead of golden.
03 -
  • Use a fish spatula (the thin, offset kind) when moving filets around—it slides under delicate fish like butter and prevents that heartbreaking moment when a filet breaks.
  • The vegetables should be roughly the same size so they finish roasting at the same time; uneven pieces will leave you with some burnt and some raw.
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