Parmesan Crusted Sheet Pan Fish & Veg (Printable)

Crispy parmesan-crusted cod roasted with colorful vegetables for an effortless, satisfying dinner.

# What You 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

# Directions:

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 crumbly texture forms.
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 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 fish flakes easily with a fork and crust is golden. Stir vegetables once halfway through roasting for even browning.
06 - Remove from oven and serve fish and vegetables immediately, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • Everything cooks on one sheet pan, which means less cleanup and more time actually enjoying dinner.
  • The panko-cheese crust stays crispy even as the fish inside stays tender and flaky, creating this perfect textural contrast that keeps you coming back for more bites.
02 -
  • Don't skip pressing the panko mixture firmly onto the fish—a light coating will fall off; you want it to really adhere and create a protective crust that stays crispy.
  • The vegetable sizes matter more than you'd think; if you slice your peppers too thick, they won't finish cooking at the same time as the fish, so aim for roughly 1/4-inch pieces.
03 -
  • Pat your cod filets completely dry before dipping in egg—any excess moisture will steam the crust instead of crisping it.
  • Use a sheet pan with sides, not a flat baking sheet, because the olive oil and vegetable juices will drip off a flat surface and you'll lose all that flavor.
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