Easy Panko Crusted Baked Cod (Complete Sheet Pan Meal)
Meet the “Cozy Coastal Tray,” a breezy, New England–leaning meal with crispy panko crusted baked cod, golden roasted potatoes and corn, bright lemon-garlic green beans, and a bubbling wild blueberry crisp cup — all baked together on one divided sheet pan for maximum ease. It’s comfort with a coastal twist, complete with an easy and delicious built-in dessert.
This tray is part of the Tray Chic Series, where every element is designed to come together effortlessly on one pan. Living in Maine, I love meals that feel light and fresh yet satisfying, and this coastal-inspired tray does exactly that. With minimal prep and cleanup, it delivers a balanced dinner — protein, vegetables, and dessert — all in one, so weeknight cooking feels thoughtful, complete, and surprisingly easy.
⭐ Why You’ll Love This Meal ⭐
- Full meal, one method: Cod, veggies, and dessert all bake together for a low-stress, high-reward dinner.
- Bright + cozy balance: Lemon, garlic, and herbs keep things fresh while buttery crumbs and warm berries add comfort.
- New England–leaning flavors: A nod to classic coastal ingredients without feeling heavy or fussy.
- Hands-off cooking: Once everything is on the pans, the oven does the work.
- Minimal dishes: Just a cutting board, a couple bowls, and your sheet pans.
- Weeknight-easy, weekend-worthy: Simple enough for Tuesday, special enough for guests.
Table of Contents – Quick Links
- Right to the Recipe Card
- About the Tray Chic Series – TV Dinners Reimagined
- Shop the Tools and Trays Featured in the Series
About the Components
- Main: Panko Crusted Cod
- Sides: Roasted Potatoes + Corn and Garlic Green Beans
- Dessert: Wild Blueberry Crisp Cups
Ingredients and Instructions
- Main Dish and Sides: INGREDIENTS
- Main Dish and Sides: INSTRUCTIONS
- Dessert: INGREDIENTS
- Dessert: INSTRUCTIONS
FAQs
More Sheet Pan Meals
The Main Event: Easy Panko Crusted Baked Cod
This flaky white fish bakes under a golden crust of lemony Parmesan-panko that turns crisp and deeply flavorful — no frying, no fuss. The cod stays tender and juicy underneath, soaking up a warm lemon-butter drizzle right as it comes out of the oven.
It’s light, bright, and so satisfying… the kind of fish dinner that tastes restaurant-worthy but cooks entirely on the sheet pan.
The Sides: Golden Roasted Potatoes & Corn + Garlic Green Beans
The baby potatoes roast up tender in the center with caramelized edges, while the corn rounds soften and sweeten, taking on that golden color that hints at summer. Together they bring warmth and heartiness to the plate without weighing anything down.
And because everything roasts in its own cozy corner of the tray, each bite stays perfectly cooked and delicately seasoned.
The green beans cook quickly but keep their bright color and snap — lightly charred in spots, lightly fragrant with garlic and zest. They bring so much freshness to the tray and keep the whole meal sunny and vibrant.
Dessert: Wild Blueberry Crisp Cups
For dessert, these mini blueberry crisps come together in minutes: wild Maine blueberries tossed with lemon and sugar, topped with a buttery oat crumble, and baked in silicone cups right alongside the main meal.
They bubble, they brown, they smell incredible — and they’re the perfect nostalgic nod to those little dessert squares in classic TV dinners, only way better.
Shop Tools and Essentials
These are some my favorite tools and products used in this recipe. Check out the links below to see more.
These divided baking trays make sheet pan meals super easy!
These divided + durable stoneware trays make meals extra fun.
Silicone inserts are perfect for baking desserts and inserting into trays.
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Ingredients for Main Dish and Sides
MAIN DISH
- COD
- SALT | PEPPER
- BUTTER
- LEMON ZEST
- PARSLEY
- DIJON MUSTARD
- PARMESAN CHEESE (Grated)
SIDES
- BABY RED POTATOES
- OLIVE OIL
- CORN (fresh or frozen)
- THYME (fresh or dried)
- GREEN BEANS (trimmed)
- GARLIC
Ingredients for Wild Blueberry Crisp Cups
- WILD BLUEBERRIES (Frozen work great! Wyman’s are my favorite. You don’t need to thaw.)
- ROLLED OATS
- BROWN SUGAR
- GRANULATED SUGAR
- ALL-PURPOSE FLOUR
- CORNSTARCH
- MELTED BUTTER (Unsalted)
- LEMON ZEST
- KOSHER SALT
Main Dish and Sides: Step-by-Step Instructions
1️⃣ PREPARE AND BEGIN ROASTING POTATOES AND CORN: 1.) Toss potatoes and corn with olive oil, thyme, salt, and pepper. 2.) Spread in one section of the baking pan. Roast for 15 minutes before adding cod and green beans.
2️⃣ PREPARE COD: 1.) Pat cod fillets dry. 2.) Spread a thin layer of Dijon mustard or mayo on each fillet. 3.) In a small bowl, mix panko, melted butter, parsley and lemon zest. Season with salt and pepper. 4.) Press panko mixture onto fillets, coating evenly. Set aside.
3️⃣ PREPARE LEMON GARLIC GREEN BEANS: 1.) Toss green beans with olive oil, garlic, lemon zest, salt, and pepper. 2.) Set aside until potato & corn have roasted 15 minutes.
4️⃣ ADD COD AND BEANS TO PAN AND ROAST: 1.) After 15 minutes of roasting potatoes/corn, add cod fillets to their section of pan and green beans to their section of the baking tray. 2.) Roast for 12-15 minutes until cod is opaque and flakes easily, potatoes are tender and green beans are slightly crisp. 3.)Optional: Sprinkle toasted panko over green beans before finishing.
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5️⃣ PREPARE WILD BLUEBERRY CRISP SQUARES: 1.) In a bowl, toss frozen blueberries, sugar, lemon zest/juice, and cornstarch. 2.) Fill mini silicone cups – 3/4 full with blueberry mixture. 3.) Mix rolled oats, brown sugar, flour, salt, and melted butter to form crumb topping. Sprinkle over blueberries. Bake at 375°F for 18–22 minutes until topping is golden and berries are bubbly.
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Easy Panko Crusted Baked Cod (Complete Sheet Pan Meal)
This easy, coastal-inspired sheet pan dinner features crispy panko-parmesan baked cod, roasted potatoes and corn, lemon-garlic green beans, and a warm wild blueberry crisp—all cooked together for a complete, low-effort meal with big flavor.
Ingredients
Panko Crusted Cod
- 4 cod fillets (5–6 oz each)
- 1 tablespoon Dijon mustard or mayonnaise (for coating)
- 1 cup panko breadcrumbs
- tablespoons butter, melted (for mixing with panko)
- Zest of 1 lemon (for panko)
- 1 tablespoon chopped fresh parsley (optional, garnish)
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for brushing pan)
Roasted Potato & Corn Medley
- 1 lb baby red or yellow potatoes, halved
- 2 ears corn (cut into 1-inch rounds or kernels; ~2 cups)
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- Salt and pepper
Lemon Garlic Green Beans
- 12 oz fresh green beans, trimmed
- 1 clove garlic, finely minced
- 1 tablespoon olive oil
- 1 teaspoon lemon zest (leftover from cod)
- Salt and pepper
- Extra panko (1–2 tablespoons, toasted in skillet, optional topping)
Wild Blueberry Crisp Cups
Filling:
- 2 cups frozen wild blueberries (do not thaw)
- 2 tablespoons sugar
- 1 teaspoon lemon zest or juice
- 1 tablespoon cornstarch
Crisp Topping:
- ½ cup rolled oats
- ⅓ cup brown sugar
- ¼ cup flour
- ¼ teaspoon sea salt
- 3 tablespoons butter, melted
Instructions
1️⃣ Prep Oven & Pans
- Preheat oven to 400°F
- Brush a large divided baking pan (or multiple smaller pans) with olive oil for cod and vegetables.
2️⃣ Prepare and Roast Potato & Corn Medley
- Toss potatoes and corn with olive oil, thyme/rosemary, salt, and pepper.
- Spread in one section of the baking pan. Roast for 15 minutes before adding cod and green beans.
3️⃣ Prepare Cod
- Pat cod fillets dry. Spread a thin layer of Dijon mustard or mayo on each fillet.
- In a small bowl, mix panko, melted butter, and lemon zest. Season with salt and pepper.
- Press panko mixture onto fillets, coating evenly. Set aside.
4️⃣ Lemon Garlic Green Beans
- Toss green beans with olive oil, garlic, lemon zest, salt, and pepper.
- Set aside until potato & corn have roasted 15 minutes.
5️⃣ Bake Cod & Veggies Together
- After 15 minutes of roasting potatoes/corn, add cod fillets to their section of pan.
- Add green beans to pan (they cook quickly, so add at this stage).
- Roast 12–15 minutes, or until cod is opaque and flakes easily, potatoes are tender, and green beans are slightly crisp.
- Optional: Sprinkle toasted panko over green beans before finishing.
6️⃣ Blueberry Crisp Squares
- In a bowl, toss frozen blueberries, sugar, lemon zest/juice, and cornstarch.
- Fill mini silicone cups ~¾ full with blueberry mixture.
- Mix rolled oats, brown sugar, flour, salt, and melted butter to form crumb topping. Sprinkle over blueberries.
- Bake at 375°F for 18–22 minutes until topping is golden and berries are bubbly.
Want to See More Easy Sheet Pan Meals?
FAQs: Panko Crusted Baked Cod & the Cozy Coastal Tray
Q: I don’t have a divided sheet pan. Can I still make this recipe?
A: Yes! You can use a standard sheet pan — just give each component its own “zone” and leave a little space between them. Roast the potatoes and corn first, then add the cod and green beans to the pan, keeping them separate so everything cooks evenly. Silicone muffin cups work perfectly for the blueberry crisps, even on a regular pan.
Q: Can I use frozen cod?
A: Absolutely! Just make sure it’s fully thawed and patted dry before applying the panko crust. Cooking time may need a few extra minutes depending on thickness.
Q: Can I prep this ahead of time?
A: Yes! You can prep the potatoes, corn, and green beans a few hours in advance. Assemble the panko-coated cod right before baking for the crispiest finish. You can also mix the blueberry filling and topping ahead and store separately until ready to bake.
Q: Can I swap the vegetables?
A: Definitely. Any quick-roasting vegetables like asparagus, zucchini, or bell peppers will work — just adjust roasting times so everything finishes together.
Q: Can I make the dessert in advance?
A: You can assemble the blueberry crisp cups a few hours ahead, then bake them when the main tray goes in the oven. You could also bake them separately and rewarm briefly before serving.
Q: Can I make this gluten-free?
A: Yes! Swap the panko breadcrumbs and all-purpose flour in the crisp for a gluten-free alternative. Make sure any oats you use are certified gluten-free as well.
Q: How long will the cod stay crispy if I need to serve later?
A: The panko topping is best fresh from the oven. If you need to hold it briefly, leave the fish on the pan in a warm (not covered) oven for 5–10 minutes. Avoid covering with foil or stacking — the topping can soften.