There’s something magical about a recipe that transforms humble ingredients into a restaurant-worthy meal with minimal effort. This Easy Sheet Pan Cod with Citrus Hoisin Glaze is exactly that kind of culinary sorcery. As someone who’s tested hundreds of sheet pan recipes in my home kitchen, I can confidently say this one stands out for its perfect balance of sweet, tangy, and savory flavors.
When I first created this recipe, I was looking for a way to make weeknight fish dinners less intimidating and more exciting. The combination of flaky cod, vibrant vegetables, and a sticky-sweet citrus hoisin glaze has become one of my most requested meals. Best of all? Everything cooks together on one pan, meaning dinner is ready in 30 minutes with minimal cleanup.
Why You’ll Love This Recipe
I’ve found that even people who typically shy away from seafood fall in love with this dish. The glaze transforms mild cod into something extraordinary, while the roasted vegetables absorb all those wonderful flavors. Here’s why this recipe deserves a spot in your regular rotation:
- Foolproof preparation: Even if you’re new to cooking fish, this method ensures perfectly cooked cod every time.
- Balanced nutrition: Lean protein paired with colorful vegetables provides a complete meal in one pan.
- Adaptable ingredients: Easily substitute different fish or vegetables based on what’s fresh or on sale.
- Make-ahead components: The glaze can be prepared up to three days in advance for even quicker assembly.
- Restaurant-quality results: Impressive enough for company but simple enough for Monday night dinner.
Ingredients
For the Citrus Hoisin Glaze:
- ¼ cup hoisin sauce
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
- 1 tablespoon low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes (adjust to taste)
For the Sheet Pan:
- 4 cod fillets (about 5-6 oz each), about 1-inch thick
- 1 red bell pepper, sliced into 1-inch pieces
- 1 yellow bell pepper, sliced into 1-inch pieces
- 1 small red onion, cut into wedges
- 2 cups broccoli florets
- 1 cup snap peas
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Lime wedges (for serving)
Kitchen Equipment You’ll Need
- Large rimmed baking sheet
- Parchment paper or aluminum foil (for easier cleanup)
- Small bowl for mixing glaze
- Measuring cups and spoons
- Cutting board and knife
- Microplane or grater for ginger
- Pastry brush or spoon for glazing fish
Step-by-Step Instructions
Prepare the Glaze
- Preheat your oven to 425°F (220°C). This high temperature will help create caramelization on both the vegetables and fish.
- In a small bowl, whisk together the hoisin sauce, orange juice, lime juice, honey, soy sauce, minced garlic, grated ginger, and red pepper flakes until well combined.
- Set aside ¼ cup of this mixture for glazing the fish later. The remaining glaze will be used for the vegetables.
Prepare the Vegetables
- Line your baking sheet with parchment paper or aluminum foil for easier cleanup.
- In a large bowl, combine the bell peppers, red onion, broccoli florets, and snap peas.
- Drizzle with olive oil, season with salt and pepper, and toss to coat all vegetables evenly.
- Spread the vegetables in a single layer on the prepared baking sheet, leaving spaces for the fish fillets.
- Drizzle about 2 tablespoons of the glaze over the vegetables and toss lightly to coat.
First Roasting Stage
- Place the baking sheet in the preheated oven and roast the vegetables for 10 minutes. This gives them a head start since they take longer to cook than the fish.
Add the Fish
- While the vegetables begin roasting, pat the cod fillets dry with paper towels. This step is crucial for proper browning and glazing.
- After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven.
- Create spaces among the partially cooked vegetables and place the cod fillets on the sheet pan.
- Season the fish lightly with salt and pepper.
- Brush the tops and sides of the cod fillets with a generous amount of the reserved glaze, using about half of it.
Final Roasting
- Return the baking sheet to the oven and continue roasting for 10-12 minutes, until the fish flakes easily with a fork but remains moist in the center. The exact timing will depend on the thickness of your fillets.
- During the last 2 minutes of cooking, brush the cod with the remaining glaze and switch the oven to broil to create a beautiful caramelization on top. Watch carefully to prevent burning!
Serve
- Remove from the oven and let rest for 2 minutes.
- Sprinkle the cod and vegetables with chopped cilantro and sesame seeds.
- Serve immediately with lime wedges on the side for squeezing over the fish.
Recipe Variations
One of the things I love most about sheet pan dinners is their flexibility. Here are some ways to adapt this recipe based on what you have on hand:
Fish Substitutions
- Salmon fillets: A richer fish that pairs beautifully with the glaze. Cook to medium (about 125°F internal temperature) for best results.
- Halibut: Another firm white fish that holds up well to the roasting method.
- Mahi-mahi: A firmer fish with a slightly stronger flavor that stands up nicely to the bold glaze.
Vegetable Variations
- Spring mix: Asparagus, sugar snap peas, and baby carrots
- Summer harvest: Zucchini, yellow squash, cherry tomatoes, and corn kernels
- Fall favorites: Brussels sprouts, butternut squash cubes, and red onion
- Winter warmers: Sweet potato cubes, parsnips, and red bell pepper
Flavor Twists
- Spicy version: Double the red pepper flakes and add a drizzle of chili oil before serving
- Teriyaki style: Replace the hoisin with teriyaki sauce and add pineapple chunks to the vegetables
- Lemongrass variation: Add 1 tablespoon of minced lemongrass to the glaze and substitute lime zest for orange juice
Make-Ahead and Storage Tips
Prep Ahead Options:
- The glaze can be made up to 3 days in advance and stored in the refrigerator.
- Vegetables can be cut up to 24 hours ahead and stored in airtight containers in the refrigerator.
- The entire sheet pan can be assembled (without glaze) up to 4 hours ahead and kept refrigerated until ready to cook.
Storing Leftovers:
- Store leftover fish and vegetables in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat in a 350°F oven for 8-10 minutes until just warmed through. Microwave reheating tends to make the fish rubbery.
- I don’t recommend freezing this dish as both the fish texture and vegetable crispness suffer in the freezing/thawing process.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 |
| Protein | 32g |
| Carbohydrates | 18g |
| Fiber | 4g |
| Sugar | 10g |
| Fat | 10g |
| Saturated Fat | 1.5g |
| Sodium | 520mg |
| Potassium | 820mg |
| Vitamin A | 45% DV |
| Vitamin C | 180% DV |
| Calcium | 8% DV |
| Iron | 15% DV |
Based on a serving size of 1 fish fillet with ¼ of the vegetables. DV = Daily Value based on a 2,000 calorie diet.
Serving Suggestions
This complete meal stands beautifully on its own, but here are some simple additions that complement the flavors:
- Steamed jasmine or brown rice to soak up the delicious glaze
- Cauliflower rice for a lower-carb option
- A simple cucumber salad dressed with rice vinegar and sesame oil
- Quick-pickled vegetables for a tangy contrast
- Miso soup as a starter
- Sparkling water with a splash of citrus
Chef’s Tips for Success
After making this recipe countless times, I’ve discovered a few tricks that elevate it from good to exceptional:
- Don’t overcook the fish: Cod continues cooking after you remove it from the oven, so take it out when it just barely flakes but still looks slightly translucent in the center.
- Cut vegetables to similar sizes: This ensures everything cooks evenly. Harder vegetables like broccoli stems should be sliced thinner than florets.
- Preheat the baking sheet: For extra vegetable caramelization, place your sheet pan in the oven while it preheats, then carefully add the oiled vegetables.
- Fresh citrus matters: The brightness of fresh-squeezed juice makes a noticeable difference in the glaze compared to bottled juices.
- Broiler finish: That final minute or two under the broiler creates beautiful caramelization that takes the dish from homemade to restaurant-quality.
- Rest before serving: Letting the fish rest for just 2 minutes allows the proteins to relax and juices to redistribute, resulting in moister fish.
Common Questions and Answers
Q: My cod always seems to release too much liquid when cooking. How can I prevent this?
A: Pat the cod very dry with paper towels before placing it on the sheet pan. Also, don’t salt the fish too far in advance, as salt draws out moisture. Finally, make sure your oven is fully preheated to 425°F before adding the fish.
Q: Can I use frozen cod for this recipe?
A: Yes, but thaw it completely in the refrigerator overnight and pat it very dry before cooking. Frozen fish often releases more moisture when cooking, so you might want to place the fish on a small rack on the sheet pan.
Q: Is there a substitute for hoisin sauce if I can’t find it?
A: You can make a simple substitute by combining 2 tablespoons of peanut butter, 1 tablespoon of soy sauce, 1 teaspoon of honey, ½ teaspoon of garlic powder, and a pinch of five-spice powder or ground cloves.
Q: How can I tell when the cod is perfectly cooked?
A: Cod is done when it reaches an internal temperature of 145°F and flakes easily with a fork. If you don’t have a thermometer, look for the fish to be opaque and just starting to separate into flakes when pressed gently with a fork.
Q: What’s the best way to reheat leftovers without drying out the fish?
A: Place the fish and vegetables in an oven-safe dish, add a tablespoon of water or broth, cover with foil, and heat in a 325°F oven for about 10 minutes until just warmed through.
Q: Can I make this recipe gluten-free?
A: Yes, use gluten-free hoisin sauce and tamari instead of soy sauce. Always check labels as ingredients can vary by brand.
Q: How can I reduce the sodium content in this recipe?
A: Use low-sodium soy sauce, reduce the amount of hoisin sauce by half and increase the honey slightly, and be mindful of how much salt you add to the vegetables and fish.
Why This Recipe Works
The science behind this perfect sheet pan dinner comes down to timing and temperature:
- Staggered cooking times: Starting the vegetables before adding the fish ensures everything finishes cooking at the same time.
- High temperature roasting: The 425°F oven creates caramelization on both the vegetables and the glaze without drying out the fish.
- Layering of flavors: The vegetables absorb flavors from both the glaze and the juices released by the fish as it cooks.
- Balanced glaze composition: The sweetness of honey and hoisin is cut by the acidity of citrus juice, creating a complex flavor profile.
- Multiple textures: The slight chewiness of the glazed fish contrasts beautifully with the tender-crisp vegetables.
This Easy Sheet Pan Cod with Citrus Hoisin Glaze has become one of my signature dishes for both weeknight dinners and casual entertaining. The combination of flaky fish, caramelized vegetables, and that irresistible sticky-sweet glaze brings restaurant flavors to your dinner table with minimal effort. As you master this basic formula, you’ll find endless variations to keep your meal rotation fresh and exciting.
Whether you’re a seafood enthusiast or just looking to incorporate more fish into your diet, this recipe offers a foolproof approach that delivers delicious results every time. Happy cooking!
