Parmesan Crusted Sheet Pan Fish (Printable)

Golden crispy cod with roasted vegetables ready in 45 minutes on one sheet pan.

# What you'll 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 - 1 3/4 cups cherry tomatoes, halved
16 - 1 tablespoon olive oil
17 - 1/2 teaspoon dried oregano
18 - Salt and pepper to taste

# Method:

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 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 -
  • One sheet pan means one cleanup, which is honestly the real victory here.
  • The cheese crust gets crackling and golden without any fussy breading techniques.
  • Everything roasts together, so the vegetable juices keep the fish moist while the heat does all the work.
  • It looks like you fussed all afternoon, but you'll be done in under an hour.
02 -
  • Don't skip patting the fish dry—any surface moisture will steam the coating instead of crisping it, and that changes everything.
  • Arrange the vegetables so they're actually touching the hot pan, not piled in a heap, or they'll stew instead of roast and turn mushy.
  • The fish continues cooking slightly after you remove it from the oven, so pull it out when it just barely flakes—overcooked fish is the quickest way to ruin an otherwise perfect dish.
03 -
  • Freshly grated cheese melts and browns more evenly than pre-shredded, and the difference is noticeable in how the crust turns out.
  • Don't crowd the sheet pan—if you're cooking for more than four people, use two pans rather than stacking everything, because that guarantees proper roasting instead of steaming.
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