Parmesan Crusted Sheet Pan Fish & Veg (Printable)

Crispy cheese-crusted cod with roasted vegetables on a single sheet pan for easy prep and cleanup.

# What you'll 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

# Method:

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. 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 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 - Transfer fish and vegetables to serving plates immediately. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • One pan means one thing to wash, and honestly, that alone makes weeknight dinner feel less like a chore.
  • The cheese crust gets crispy and golden while the fish stays impossibly tender inside—it's that textural contrast that makes you take another bite.
  • You can throw it together in less time than it takes to debate what to order for delivery.
02 -
  • Don't overcrowd the sheet pan—both the fish and vegetables need space to roast, not steam, or you'll lose all that beautiful caramelization.
  • If your fish filets are particularly thick, you might need an extra 3 to 5 minutes; thin ones might be done closer to 18 minutes, so check them early and often.
03 -
  • For extra crunch and darker crust, switch on the broiler for the final 2 minutes—watch closely because it can go from golden to burnt in seconds.
  • If your fish filets vary in thickness, pound thinner sections slightly or tuck thin edges under to create even cooking, otherwise some parts will overcook while you wait for thick sections to finish.
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