Not a fan of fish? Try this same sheet pan recipe with boneless, skinless chicken breasts instead.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Coat a shallow baking pan with nonstick cooking spray. In a small bowl combine panko, parsley, shallot, butter, and 1/4 tsp. each salt and black pepper.

  • Arrange fish in baking pan. Sprinkle with 1/4 tsp. each salt and black pepper. Top with half the crumb mixture. Squeeze seeds from tomato halves around fish. Place tomatoes around fish, cut sides up. Top with remaining crumb mixture. Bake about 20 minutes or until fish flakes easily when tested with a fork and crumbs are golden.

Nutrition Facts

287 calories; 12 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 96 mg cholesterol; 434 mg sodium. 949 mg potassium; 17 g carbohydrates; 3 g fiber; 6 g sugar; 28 g protein; 0 g trans fatty acid; 2222 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 39 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 2 mg iron;

Reviews (4)

13 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
Made this tonight for dinner and it was delicious!! Will be adding this to the regular fish rotation without a doubt.
Rating: 5 stars
Great tasting and a nice light meal. Outstanding.
Rating: 5 stars
Delicious ........... and so easy to make!!!
Rating: 5 stars
I¿m not much on cod but this was delicious. Added just a bit of Parmesan to the tomatoes.