Parmesan Crusted Sheet Pan Fish & Veg (Print Version)

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

# 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

# Step-by-Step:

01 - Preheat oven to 425°F (220°C). 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. 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 the 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 - Serve fish and vegetables immediately, garnished with extra parsley if desired.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum relaxation time after dinner.
  • The crispy cheese crust stays golden and crunchy while the fish inside stays impossibly tender and flaky.
  • You can swap vegetables based on whatever looks good at the market, making it endlessly adaptable.
02 -
  • Don't overlap vegetables on the sheet pan or they'll steam instead of caramelize—give them room to breathe and toast.
  • If your oven runs cool, the fish might need an extra 2-3 minutes, so check it by trying to flake the thickest filet rather than watching the clock.
  • Broiling for the last 2 minutes turns that crust into something almost impossibly crispy, but watch like a hawk because it can go from golden to burnt in seconds.
03 -
  • Pat your fish filets dry with paper towels before dipping in egg—moisture is the enemy of a crispy crust.
  • Freshly grate your cheeses if you can; pre-shredded versions contain anti-caking agents that make the crust less cohesive and crispy.
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