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Easy Sheet Pan Miso Glazed Cod Dinner with Bok Choy

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This sheet pan dinner features flaky cod fillets glazed with a savory-sweet miso sauce, roasted alongside crisp-tender bok choy and bell pepper. It’s quick, healthy, and packed with Asian-inspired flavors—perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • 2 tablespoons white miso paste
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 4 cod fillets (5–6 oz each), skinless and boneless (fresh or thawed frozen)
  • 2 medium heads bok choy (about 12 oz), quartered lengthwise, washed, and patted dry
  • 1 large red bell pepper, sliced
  • 2 scallions, sliced thin (for garnish)
  • Sea salt, to taste
  • Black pepper, to taste
  • 1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C) and place rack in center position.
  2. Line a large rimmed sheet pan with parchment paper or nonstick foil.
  3. In a small bowl, whisk together miso paste, soy sauce, honey, ginger, garlic, rice vinegar, and sesame oil until smooth.
  4. Pat cod fillets dry with paper towels. Arrange fillets on one side of the sheet pan.
  5. Place bok choy quarters and bell pepper slices on the other side of the pan. Sprinkle veggies lightly with sea salt and black pepper.
  6. Brush cod fillets generously with miso glaze. Drizzle and toss veggies with a little glaze, reserving about 1 tablespoon for serving.
  7. Roast in oven for 12-15 minutes, until cod is opaque and flakes easily with a fork (internal temp should reach 145°F). Bok choy should be crisp at the edges and tender at the base.
  8. If veggies need more color, broil for 1-2 minutes at the end, watching closely.
  9. Sprinkle cod and veggies with sliced scallions and toasted sesame seeds. Spoon reserved glaze over fish for extra shine.
  10. Let pan rest for a few minutes before serving. Serve hot, straight from the pan, or plate with steamed rice or soba noodles.

Notes

For best results, pat cod fillets dry before glazing to ensure a golden finish. Use fillets of similar size for even cooking. Glaze cod twice for a sticky, caramelized crust. Broil briefly for extra color, but watch closely as miso burns fast. Swap veggies or protein as desired—salmon, tofu, or halibut work well. Use tamari or coconut aminos for gluten-free, and maple syrup for vegan. Serve with rice, noodles, or cucumber salad. Leftovers keep for 2 days in the fridge; reheat gently.

Nutrition

Keywords: sheet pan cod, miso glazed cod, bok choy recipe, easy fish dinner, Asian sheet pan, healthy cod recipe, quick dinner, gluten-free cod, oven roasted cod

Find it online: https://lucydishes.com/easy-sheet-pan-miso-glazed-cod-dinner-with-bok-choy-recipe/