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To make Sheet-Pan Parmesan Crusted Cod, you'll need fresh and simple ingredients. These bring great flavor and texture to your meal. Here’s the detailed list: - 4 pieces of cod fillets (about 6 oz each) - 1 cup panko breadcrumbs - ½ cup grated Parmesan cheese - 2 tablespoons fresh parsley, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon paprika - ¼ teaspoon black pepper - 2 tablespoons olive oil - Zest of 1 lemon - 1 lemon, sliced into wedges (for serving) - Salt to taste - 1 pound asparagus, trimmed Each ingredient plays a key role. The cod is mild and flaky. Panko adds a crunch, while Parmesan gives a cheesy flavor. Fresh parsley brightens the dish, and the spices add depth. Lemon zest lifts everything with a fresh note. Don’t forget the asparagus; it pairs well with the cod and adds color to your plate. Use quality ingredients for the best taste. Fresh fish and herbs make a big difference. Enjoy the process, and taste as you go for the best result! Start by preheating your oven to 425°F (220°C). This temperature is key for getting that perfect, crispy crust on your cod. While the oven heats up, line a large sheet pan with parchment paper. This will help with easy cleanup later. Next, grab a mixing bowl. In this bowl, combine 1 cup of panko breadcrumbs with ½ cup of grated Parmesan cheese. Add 2 tablespoons of chopped fresh parsley, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of paprika, and ¼ teaspoon of black pepper. Don’t forget a pinch of salt! Then, mix everything well. The lemon zest from one lemon gives this mixture a fresh kick. Now, it’s time to put everything together. Place the 4 pieces of cod fillets on one side of your prepared sheet pan. Drizzle 1 tablespoon of olive oil over the cod. Make sure each fillet is well coated. Next, take your breadcrumb mixture and press a generous amount onto the top of each fillet. This will create a delicious crust. On the other side of the sheet pan, add 1 pound of trimmed asparagus. Drizzle the remaining tablespoon of olive oil over the asparagus and sprinkle with salt and pepper. Once everything is assembled, place the sheet pan in the preheated oven. Bake for 15-20 minutes. The cod should flake easily when done, and the crust will be golden brown. Enjoy your tasty meal right away, served with lemon wedges for squeezing over the fish and asparagus. To get a crispy crust on your cod, use panko breadcrumbs. They are light and airy. Mix in grated Parmesan cheese for extra flavor. Press the breadcrumb mix firmly onto the fish. This helps it stick during baking. Drizzle olive oil on top before baking. It adds moisture and helps with browning. Bake at 425°F for 15-20 minutes. Keep an eye on the fish. It should be golden brown when done. The seasoning in this recipe is simple yet tasty. Garlic powder and onion powder add great flavor. Paprika gives a slight kick, while lemon zest brightens the dish. You can also try adding dried herbs like oregano or thyme. Experiment with your favorite spices. Just remember to keep it balanced. Too much can overpower the fish. Serve your cod and asparagus together on a large platter. Garnish with fresh parsley for a pop of color. Add lemon wedges for extra zing. Squeeze the lemon over the fish for a fresh taste. This dish pairs well with a light salad or some rice. Enjoy your meal fresh from the oven for the best flavor! {{image_2}} You can swap cod with other fish types. Try haddock or tilapia. Both have a mild taste. They also cook quickly and hold up well. Each fish will add a different flavor to your meal. Just keep an eye on cooking time. Thinner fish may cook faster. Adding vegetables boosts nutrition and color. You can use broccoli or bell peppers. Both roast well and add great flavor. Slice them and toss with olive oil and salt. Place them on the sheet pan with the fish. This creates a complete meal in one go! To make this dish gluten-free, use gluten-free breadcrumbs. They work just like panko. You can also crush gluten-free crackers if you want a different texture. This way, you can enjoy the same delicious taste without the gluten. Always check labels to ensure they meet your needs. You can store leftover Sheet-Pan Parmesan Crusted Cod in an airtight container. Keep it in the fridge for up to three days. Make sure to let it cool down first. This helps keep it fresh and tasty. To reheat, preheat your oven to 350°F (175°C). Place the cod on a baking sheet. Heat for about 10 minutes, or until warm. This keeps the crust crispy. You can also use a microwave, but the crust may get soggy. If you want to freeze the cod, wrap each piece tightly in plastic wrap. Then place them in a freezer bag. You can freeze for up to three months. To eat, thaw it in the fridge overnight before reheating. This keeps the flavor and texture nice. You can serve many tasty sides with this cod dish. Here are a few great options: - Roasted potatoes: Crispy and golden, they pair well with the fish. - Rice: White or brown rice soaks up the flavors nicely. - Salad: A fresh green salad adds a nice crunch and balance. - Quinoa: This grain is healthy and gives a nutty flavor. - Steamed veggies: Broccoli or green beans add bright colors and nutrition. Cod is done when it flakes easily with a fork. Here are some easy checks: - Look for a white color: The fish should turn from translucent to opaque. - Use a food thermometer: The internal temp should reach 145°F (63°C). - Press the flesh gently: It should feel firm, not mushy. Yes, you can use fresh herbs in place of parsley. Here are some tasty options: - Basil: It adds a sweet and fragrant touch. - Thyme: This herb gives a nice earthy flavor. - Dill: It pairs well with fish and adds brightness. - Cilantro: For a fresh, zesty note, try cilantro. Experiment with these herbs to find your favorite! This recipe for Sheet-Pan Parmesan Crusted Cod is simple and tasty. You learned about key ingredients like cod, panko breadcrumbs, and garlic powder. I shared step-by-step instructions to help you cook it perfectly, along with tips for a crispy crust. Variations let you swap fish and add veggies. Finally, you got storage and reheating tips to save time later. Enjoy making this dish again and again, knowing it’s easy and fun. You’ll impress everyone with your cooking skills.

Sheet-Pan Parmesan Crusted Cod

Savor the flavors of the sea with this delicious Sheet-Pan Parmesan Crusted Cod recipe! In just 25 minutes, you can create a mouthwatering meal featuring tender cod fillets topped with a crispy Parmesan crust, paired perfectly with roasted asparagus. It’s an easy and healthy dinner option that the whole family will love. Click through to discover the full recipe and impress your guests with this delightful dish!
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Ingredients
  

4 pieces of cod fillets (about 6 oz each)

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

¼ teaspoon black pepper

2 tablespoons olive oil

Zest of 1 lemon

1 lemon, sliced into wedges (for serving)

Salt to taste

1 pound asparagus, trimmed

Instructions
 

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, parsley, garlic powder, onion powder, paprika, black pepper, lemon zest, and a pinch of salt. Mix until well combined.

      Place the cod fillets on one side of the prepared sheet pan. Drizzle 1 tablespoon of olive oil over the fillets, ensuring they are well coated.

        Press a generous amount of the breadcrumb mixture onto the top of each cod fillet to create a crust.

          On the other side of the sheet pan, arrange the trimmed asparagus. Drizzle with the remaining tablespoon of olive oil and sprinkle with salt and pepper to taste.

            Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the cod is cooked through (it should flake easily) and the breadcrumb crust is golden brown.

              Serve immediately with lemon wedges on the side for squeezing over the fish and asparagus.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the cod and asparagus on a large platter, garnished with extra lemon wedges and a sprinkle of fresh parsley for color. Enjoy your delightful meal!