Sheet-Pan
Listen, I love fish, but I hate the classic flour-egg-breadcrumbs dredging station. It makes a massive mess on a Tuesday night. That is why I invented my absolute favorite cheat code: mayonnaise. Hear me out! Slathering a bit of mayo on your cod locks in all the moisture so the fish practically melts in your mouth, and it acts like glue for a crispy Parmesan-panko crust. While the fish gets golden and gorgeous in the oven, canned chickpeas and cherry tomatoes roast right alongside it on the same sheet pan, bursting into a sweet, savory side dish with zero extra effort. Yes, you can use frozen cod if that is what you have—just thaw and pat it bone-dry first. And if you do not have chickpeas, white beans are fantastic here. This is the kind of smart, low-cleanup dinner that proves you do not need to spend hours in the kitchen to eat really, really well.
Featured Recipe
Sheet-Pan "Cheat Code" Mayo-Crusted Cod with Crispy Chickpeas & Tomatoes
My ultimate weeknight trick for tender, flaky white fish without the hassle of a traditional three-bowl dipping station. Mayonnaise locks in moisture and browns the Parmesan-panko crust to perfection while chickpeas and cherry tomatoes roast alongside.
Save a copy to your collection for editing
Timeline
Ingredients
- 4 6-oz fillets cod fillets(pat dried thoroughly)
- 1 15-oz can chickpeas(rinsed, drained, and dried thoroughly)
- 2 cups cherry tomatoes(left whole)
- 3 tbsp olive oil(divided)
- 1 tsp smoked paprika
- 1 tsp garlic powder(divided)
- 3/4 tsp kosher salt(divided)
- 1/2 tsp black pepper(divided)
- 1/3 cup mayonnaise(full-fat works best)
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 lemon(zested and cut into wedges)
- 2 tbsp fresh parsley(chopped)
- 1 tsp lemon zest(zest from the lemon)
Instructions
- 1
Preheat oven to 425°F. On a large rimmed sheet pan, toss 1 (15-oz) can chickpeas, 2 cups cherry tomatoes, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper until well coated. Spread into a single layer.
5 min
Tip: Drying your chickpeas completely with paper towels is the secret to getting them super crispy!
- 2
Transfer the sheet pan to the oven and roast the chickpea and tomato mixture for 8 minutes to start crisping up the chickpeas and soften the tomatoes.
8 min
Tip: Giving the chickpeas a head start ensures they finish cooking at the exact same time as the delicate fish.
- 3
While the veggies roast, stir together 1/3 cup mayonnaise, 1/4 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 tsp lemon zest, remaining 1/2 tsp garlic powder, remaining 1/4 tsp kosher salt, and remaining 1/4 tsp black pepper in a bowl. Pat 4 (6-oz) cod fillets completely dry and spread the mayo mixture evenly over top of each fillet.
5 min
Tip: Don't skip dry-patting the fish! Mayo acts as both condiment and glue, sealing in moisture so white fish never dries out.
- 4
Carefully pull the sheet pan from the oven. Push the tomatoes and chickpeas outward to clear a space in the center. Nestle the topped 4 (6-oz) cod fillets into the center and drizzle remaining 1 tbsp olive oil over any dry spots.
2 min
Tip: Keeping the fish in the center allows heat to circulate evenly around every piece.
- 5
Return the sheet pan to the oven and bake for 12 minutes until the cod is opaque throughout and flakes easily with a fork, and the breadcrumbs are golden crisp.
12 min
Tip: Cod is done when it reaches an internal temp of 145°F.
- 6
Squeeze fresh lemon juice from 1 lemon over the entire tray and scatter 2 tbsp fresh parsley over top before serving straight from the sheet pan.
2 min
Tip: Serve with warm pita or crusty bread to scoop up those jammy roasted tomatoes!
Chef's Notes
Mayo on fish might sound unconventional if you've never tried it, but it is my absolute favorite trick in the kitchen! It is essentially emulsion of egg and oil, which coats the delicate fish, locks in steam so it stays impossibly tender, and Browns the breadcrumbs into a gorgeous golden crust.
Elena Reyes
Delicious doesn't have to be difficult
I spent a decade in restaurant kitchens before my daughter was born and I realized I needed a different relationship with food. The 16-hour days had to end, but my love of cooking didn't. Now I'm obsessed with the puzzle of making genuinely good food achievable on a Tuesday night. No weird ingredients, no 47-step processes—just smart techniques and bold flavors that come together fast. Because life is too short for boring weeknight dinners.