Fish, Cannellini & Tomato Sheet Pan Cooking

Recipe provided by Chef Crusco Catering in Austin, Texas


  • 2-4 Filets Fresh Cod
  • 1/2 cup Panko Bread Crumbs
  • 2 tbsps. Dijon Mustard
  • 1 Can Cannellini Beans – rinsed
  • 3 Campari Tomatoes – cut lengthwise into 4
  • 10 Cherry Tomatoes – left whole
  • 1/2 cup Black Nicoise Olives – pits removed and cut in half
  • 3 Artichoke Hearts – cut in half
  • 2 Shallots – cut lengthwise into 4
  • 4 Garlic cloves – peeled and cut in half
  • Fresh Oregano Leaves
  • EVOO
  • Sea Salt & Fresh Pepper
  • 1 lemon – for juice


  1. Line a Sheet Pan with Foil and Parchment paper. Preheat the oven to 450 degrees. Season the Fish with salt/pepper & brush on the Dijon mustard.
  2. Press the Panko crumbs onto the the fish (mustard side) and set aside.
  3. Place Beans, Both types of Tomatoes, Olives, Artichokes, Shallots & Garlic scattered throughout the sheet pan. Dress all with EVOO, salt and pepper.
  4. Place in the oven on the top rack. Cook in the oven for 10-15 minutes or until the garlic and shallots begin to color.
  5. Remove from the oven and add the Fish filets. Cook another 8-10 minutes or until the panko crumbs begin to color and the fish is cooked through.
  6. Remove from oven and garnish with the fresh Oregano leaves, EVOO and lemon juice. Serve as is or with a delicious salad like Chef Crusco’s Tomato-Feta Salad. Enjoy!