15 Minute Sheet Pan Dijon Crusted Fish & Asparagus

The most delectable, flaky fish slathered with a creamy mustard mayonnaise that melts into the crunch of breadcrumbs and all served with tender crisp asparagus.  What if I told you this was all possible in about 15 minutes?

---

Sometimes dinner needs to feel like a pause button. Not a production, not a pile of dishes, just something beautiful and nourishing that reminds you that you can feed yourself well even on the busiest days. This sheet pan Dijon-crusted fish has become that little lifesaver in our house — a meal that tastes like an elegant evening, even if it’s Wednesday and you’ve got soccer practice drop off yet to accomplish.

JUST A HANDFUL OF INGREDIENTS

The star of this recipe is the crust: creamy mayo and Dijon and just enough breadcrumbs to form a delicate golden jacket that keeps the fish moist and full-flavored. The asparagus roasts right alongside, soaking up olive oil and sea salt until it turns tender at the base and perfectly crisp at the tips (arguably the best part).

---

SLATHER THAT MUSTARD MAYO MAGIC OVER THE FISH

It’s simple, elegant, and done in about a quarter of the time it would take to order from Door Dash & have your food arrive — the kind of recipe that feels almost like a dinner party, without actually being one.  And this recipe is indeed dinner party worthy or date night worthy.

READY FOR THE OVEN IN ABOUT 2 MINUTES □

PERFECTLY COOKED & OUT OF THE OVEN

Tips & Variations

• No asparagus? Try green beans, broccolini, or thinly sliced zucchini.
• Gluten-free version: Use almond flour or gluten-free panko.
• Make it a meal: Serve with steamed rice, baby potatoes, or a simple buttered couscous.

15 Minute Sheet Pan Dijon Crusted Fish and Asparagus

Ingredients
Serves 4

• 4 white fish fillets (flounder cod or tilapia), about 4–6 oz each
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil, divided
• 4 tablespoons mayonnaise ( I prefer Chose brand olive oil or avocado oil mayo)
• 2 tablespoons Dijon mustard (or course grainy mustard)
• 2 garlic cloves, grated or finely minced
• 2 tablespoons grated parmesan cheese
• 1/3 cup breadcrumbs (panko or regular)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat & prep:
   Preheat your oven to 425°F (220°C) and line 1 or 2 sheet pans with parchment paper for easy cleanup.
2. Season the asparagus:
   Spread the asparagus on one side of the pan. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper . Toss and spread into a single layer.  Sprinkle with parmesan.  Drizzle a bit of olive oil on the other side of the sheet pan before you place the fish
3. Make the Dijon crust:
   In a small bowl, stir together the mayo, mustard and garlic.
4. Prepare the fish:
   Pat the fish dry with a paper towel and place on the other side of the sheet pan. Sprinkle with salt and pepper then spread each fillet generously with the mayonnaise mustard mixture.
5. Add the breadcrumb topping:
   Sprinkle breadcrumbs evenly over the mustard-coated fish.  You can sprinkle some on the asparagus as well if desired.
6. Roast:
   Bake for 10-12 minutes, depending on the thickness of your fish, until the fish flakes easily with a fork and the breadcrumbs are lightly golden.