Sheet Pan Miso-Glazed Cod with Roasted Bok Choy

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (gluten free), ready in about 25 minutes, pairs 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 rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 280 cal/serving

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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 garlic cloves, minced
1 tbsp toasted sesame seeds
2 stalks green onions, sliced
1/2 tsp black pepper

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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.