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Sheet Pan Supper: Panko Crusted Fish Filet with Asparagus and Tomatoes

Please note that this post may contain affiliate links.

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Who doesn’t love a sheet pan supper? One pan and you’re good to go. It’s an easy and healthy meal that your family is certain to love! I know I am all about simple suppers right now and I bet you are, too! Between all-day zoom calls, juggling schedules, and what I lovingly refer to as “quicksand,” supper has to be ultra manageable. This flexible recipe fits the bill.

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Easy Supper

In this fast and flavorful sheet pan supper, crispy, panko-crusted fish filets bake alongside tender asparagus and juicy cherry tomatoes. The fish is mild yet firm, and pairs perfectly with a Spicy Rémoulade made with zesty lemon, fresh garlic and herbs, and a pop of heat.  

Rémoulade (reh-moo-lahd) is a classic French mayonnaise-based sauce that often includes mustard, garlic, and spices. It is usually served cold with cold meat, fish, and seafood dishes, especially breaded ones such as this. Think sexy tartar sauce. (If you want to lighten things up a bit, use 1/2 mayo and 1/2 0% Icelandic yogurt.) 

The key is timing — it only takes about 8 to 10 minutes to cook a fish filet that is an inch or so thick. The asparagus take only a little time, as well. Lastly, the grape tomatoes soften just enough. You can serve this with or without a starchy side.

Sustainable Seafood

I am proud to be a Blue Ribbon Chef Task Force Member and pretty fanatical about sustainable seafood. It’s been a journey my entire life. Here’s a beautiful video about passion for sustainable seafood by Rabbit Hill Distillery about my story. It’s in their Raise a Glass series and titled Fishing, Nature and the Stewardship of our Beautiful World.” 

When choosing fish for this recipe, make sure to choose a fish filet that gets the “green or yellow light.” For more about that, make sure to download the Seafood Watch App. You need species that are harvested from abundant fisheries and deemed sustainable by the Monterey Bay Aquarium Seafood Watch Program

Wild Alaskan Company 

Wild Alaskan Company is a seafood membership subscription that delivers wild-caught, sustainable seafood to your doorstep. I am ordering a lot more food online and this resource has been fantastic. They sell incredible fish and shellfish and I am thrilled at their commitment to sustainable seafood.

They ship a wide variety of wild-caught species from Alaska and the Pacific Northwest including sockeye salmon, coho salmon, pacific cod, pacific halibut, and wild Alaska pollock.

  •  Individually-Sealed (Avg. 6 oz. Each)
  •  Ready-to-Cook
  •  Sustainably Harvested
  •  Caught and Processed in the USA
  •  Wild Caught
  •  Never Farmed or Genetically Modified

We have partnered together and anyone that orders from Wild Alaskan Company and uses the promo code VIRGINIA gets 25$ off! I’ve ordered a subscription and many of my friends have, too. They offer a flexible delivery program and it’s delivered frozen in an eco-friendly, insulated cooler with dry ice that keeps the fish frozen even in the hottest conditions.

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Here’s an IGTV video of me opening my first box — and make sure to follow along my IG feed for pix!

I have truly been astonished at the quality. Please check it out and if you have any questions, don’t hesitate to contact customer service or shoot me a note to with the subject heading seafood.

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A sheet pan supper can also be flexible as long as you are smart about cooking time and size. Don’t have any asparagus? Try par-cooked green beans or long strips of zucchini. No cherry tomatoes? We’re about to be in high tomato season, slice a juicy one into chunks, and add that to the sheet pan, instead. And, of course, you can use pretty much use any fish filet — as long as it’s sustainable! For this recipe, I suggest using cod, halibut, salmon, or mahi mahi. You need a firm thick filet. It’s good, good for you, and good for the ocean!     

Thanks so much for reading. Let me know what you think. Stay safe and take care.

Bon Appetit, Y’all!
Virginia Willis

Need another sheet pan supper? Check out my Chicken and Vidalia Onion Tacos.

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Panko Crusted Fish Filet with Spicy Remoulade with Oven Roast Asparagus and Grape Tomatoes

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: sheet pan supper, sustainable seafood
Servings: 4
Author: Virginia Willis


For the Spicy Remoulade: (Makes about 1 cup)

  • 1/2 cup mayonnaise
  • 2 teaspoons whole-grain Dijon mustard
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 stalk celery, very finely chopped
  • 2 green onions, white and pale green parts only, finely chopped
  • 1 clove garlic finely chopped
  • 1/4 teaspoon hot sauce or to taste
  • Coarse kosher salt and freshly ground black pepper

For the Fish and Asparagus:

  • 3 tablespoons extra-virgin olive oil divided
  • 1 pound asparagus tough ends trimmed
  • ½ cup panko breadcrumbs
  • ¼ cup freshly chopped flat-leaf parsley
  • 3 small cloves garlic very finely chopped
  • 1/2 teaspoon red pepper flakes or to taste
  • Grated zest of 1 lemon
  • 4 5- ounce pieces fish filet
  • 1 cup grape or cherry tomatoes halved
  • Coarse salt and freshly ground black pepper


  • Heat the oven to 450°F. Spray a baking sheet with nonstick cooking spray. Spread out the asparagus spears in a single layer on a rimmed baking sheet. Drizzle with 1 tablespoon of the oil and shake the pan to evenly coat the spears. Season with salt and pepper.
  • Move the asparagus to one side of the baking sheet. Place the tomato halves adjacent to the asparagus; set aside.
  • Combine the breadcrumbs, parsley, garlic, red pepper, and lemon zest in a small bowl. Brush each fish with some of the remaining olive oil, then add to the breadcrumb mixture. Season the breadcrumb mixture with salt and pepper and stir to combine.
  • Place the fish on the other side of the baking sheet from the asparagus. Divide the breadcrumb mixture on the topside of each fillet. Roast until the breadcrumbs are browned and the fish is opaque, about 8 minutes. (Cook salmon to 125°F and halibut and cod to 130°F when measured with an instant read thermometer.) 
  • If the asparagus isn’t quite done remove the fish to a serving plate and increase the heat of the oven to broil. Continue to cook the asparagus until lightly charred, 1 to 2 minutes. Serve immediately on warmed serving plates.

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Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 2 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

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