Sheet Pan Miso-Glazed Cod with Roasted Bok Choy
Flaky cod fillets brushed with a savory miso glaze roasted alongside tender bok choy for a simple, flavorful Asian-inspired dinner. This japanese-inspired sheet pan (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
- 1 tsp sesame oil
- 4 heads baby bok choy, halved lengthwise
- 1 tsp fresh ginger, grated
- 2 cloves garlic cloves, minced
- 1 tbsp toasted sesame seeds
- 2 stalks green onions, sliced
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tsp grated fresh ginger, and 2 minced garlic cloves until smooth.
- Step 2: Arrange 4 halved baby bok choy on a rimmed baking sheet cut side up. Drizzle with 1 tsp sesame oil and season with 1/2 tsp black pepper.
- Step 3: Place 4 cod fillets on the baking sheet beside the bok choy. Brush each fillet generously with the miso glaze.
- Step 4: Roast in the preheated oven for 12-15 minutes until the cod is opaque and flakes easily with a fork, and the bok choy is tender at the edges.
- Step 5: Remove from oven and sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions over everything before serving.
Frequently asked questions
How long does Sheet Pan Miso-Glazed Cod with Roasted 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 Roasted 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 Roasted 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 Roasted 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 Roasted 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.
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