Parmesan Crusted Sheet Pan Fish (Printable Version)

Crispy cheese-crusted cod with roasted vegetables for an effortless one-pan dinner.

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

# Expert Advice:

01 -
  • One sheet pan means minimal cleanup while you get to feel like you actually know what you're doing in the kitchen.
  • The fish stays impossibly tender while the cheese crust shatters like golden glass between your teeth.
  • Those roasted vegetables become caramelized treasures that taste nothing like sad steamed veggies.
  • Dinner lands on the table in under 50 minutes without the stress of timing multiple pans.
02 -
  • Patting the fish dry is non-negotiable—I learned this the hard way when a soggy fillet made my crust steamed instead of crispy, and I've never skipped it since.
  • Don't overcrowd the vegetable side of the pan; they need space to caramelize, not steam into mush.
03 -
  • Make your cheese-panko mixture the night before and store it in an airtight container so assembly night is truly just assembly.
  • If your fish fillets are different thicknesses, arrange the thicker ones slightly closer to the oven's back where heat is more intense.
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