Parmesan Crusted Sheet Pan Fish (Printable)

Golden crusted cod with roasted seasonal vegetables on a single sheet pan.

# What You 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 - 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 pan means one cleanup, which honestly might be the best part of dinnertime.
  • That crispy Parmesan crust shatters in the most satisfying way, hiding tender fish underneath.
  • Roasting vegetables alongside everything means they caramelize into something almost candy-like without any babying.
  • It tastes restaurant-quality but comes together in less time than delivery would take.
02 -
  • Wet fish will never crisp, so pat those fillets dry even if it feels excessive—it's the single most important step for a golden crust.
  • Don't crowd the pan with vegetables or they'll steam instead of caramelize; if they're piled on top of each other, they won't develop those sweet, browned edges.
  • The oven temp matters more than you'd think; too low and your crust stays soft; too high and the outside browns before the fish cooks through.
03 -
  • Buy pre-grated cheese if it saves you time, but add it to the panko mixture just before cooking so it doesn't dry out sitting in a bowl.
  • If your pan isn't quite large enough and things feel crowded, resist the urge to pile vegetables on top of the fish—use a second pan instead because caramelization requires space.
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