Sheet Pan Miso-Glazed Cod with Baby Bok Choy
Tender cod fillets brushed with a savory miso glaze roast alongside crisp-tender baby bok choy for a quick, flavorful dinner. This japanese-inspired seafood (gluten free) ready in about 25 minutes pairs 6 oz each cod fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, 6 oz each cod fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp honey
- 8 small heads, halved lengthwise baby bok choy
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- 2 stalks, thinly sliced green onions
Instructions
- Step 1: Preheat the oven to 400°F. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp honey until smooth.
- Step 2: Place 4 cod fillets on a lined sheet pan and brush each generously with the miso glaze. Arrange 8 halved baby bok choy around the fish, drizzle with 1 tbsp sesame oil, and season with a pinch of salt.
- Step 3: Roast everything in the oven for 12-15 minutes until the cod is opaque and flakes easily and baby bok choy edges are slightly charred.
- Step 4: Remove from oven, sprinkle 1 tsp toasted sesame seeds and 2 sliced green onions over the top, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Miso-Glazed Cod with Baby Bok Choy take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Miso-Glazed Cod with Baby Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each cod fillets from drying out.
Can I substitute ingredients in Sheet Pan Miso-Glazed Cod with Baby Bok Choy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Miso-Glazed Cod with Baby Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Miso-Glazed Cod with Baby Bok Choy gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
