Parmesan Crusted Sheet Pan Fish (Printable)

Crispy cheese-crusted cod roasted with bell peppers, zucchini, and tomatoes for a complete meal on one 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

# How-To Steps:

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 cod fillets on one side of the prepared sheet pan. Pat dry with paper towels. Brush the tops lightly with olive oil. Press the cheese-panko mixture evenly onto the tops of each fillet, gently pressing to adhere.
04 - In a large bowl, toss the sliced bell peppers, zucchini, onion, and cherry tomatoes with 1 tablespoon olive oil, oregano, salt, and pepper.
05 - Spread the vegetables on the other side of the sheet pan in a single layer.
06 - Roast for 20 to 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 -
  • Everything cooks together, which means one pan to wash and dinner on the table in under an hour.
  • The cheese crust gets genuinely crispy and flavorful without ever feeling heavy.
  • You can taste how much fresher roasted vegetables are compared to steamed, and it changes everything.
02 -
  • Pat the fish completely dry before oiling and coating, or all that moisture will steam the crust instead of crisping it.
  • Don't skip the two-cheese blend because Parmesan alone tastes a bit thin, but Asiago alone can be overwhelming.
03 -
  • Use a meat thermometer if you're nervous about overcooking the fish, aiming for 63°C (145°F) at the thickest point.
  • Mix your cheese coating with your fingers rather than a spoon because you can feel when it's actually crumbly and evenly oiled.
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