This 30-minute sheet pan cod with citrus hoisin glaze is a quick and delicious weeknight dinner. Sweet oranges and savory hoisin sauce create a flavorful glaze for tender cod fillets.
You'll also love my other healthy fish recipes like this maple glazed salmon, pan-fried cod, and this sheet pan salmon.
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⭐️ Why this recipe works
- Flavorful Glaze: The citrus hoisin glaze combines sweet, tangy, and savory flavors, making these mild cod fillets irresistibly delicious.
- Sheet Pan Simplicity: Cooking the cod and oranges together on a single sheet pan makes for easy preparation and cleanup.
- Moist and Tender: The glaze and orange slices keep the cod fillets moist and tender during baking.
- Quick and Easy: This recipe is perfect for a weeknight dinner, requiring minimal prep and cooking time.
🧾 Ingredient notes
- Cod Fillets: The main protein, mild and flaky, is perfect for absorbing the glaze flavors.
- Oranges: Adds a fresh, citrusy flavor and aroma to the dish.
- Olive Oil: Helps to keep the cod moist and adds a subtle richness.
- Hoisin Sauce: A sweet and savory base for the glaze.
- Soy Sauce: Adds a salty, umami depth to the glaze.
- Honey: Balances the tanginess and adds sweetness to the glaze.
- Rice Vinegar: Provides a subtle tanginess that brightens the glaze.
- Fresh Ginger: Adds a warm, spicy undertone to the glaze.
- Garlic: Enhances the overall flavor profile with its pungent, savory notes.
- Orange Juice: Contributes a fresh, citrusy sweetness to the glaze.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Sheet Pan Cod With Citrus Hoisin Glaze step-by-step
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
- Prepare the Glaze: In a small bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and orange juice until well combined.
- Arrange the Cod: Place the cod fillets on the prepared sheet pan. Drizzle olive oil over the fillets and season with salt and pepper.
- Coat the Fillets: Brush the citrus hoisin glaze generously over each cod fillet, ensuring they are well coated.
- Add Orange Slices: Place the orange slices around and slightly under the cod fillets on the sheet pan.
- Bake: Bake in the preheated oven for 18-20 minutes or until the cod is cooked through and flakes easily with a fork. *Brush the fillets with more glaze half way through cooking.
- Serve: Transfer the cod and orange slices to plates and drizzle any remaining glaze from the pan over the top.
📖 Substitutions and variations
- Fish: Substitute cod with other white fish like haddock, halibut, or tilapia.
- Glaze: Replace the citrus hoisin glaze with a teriyaki sauce or honey garlic sauce for a different flavor profile.
- Citrus: Use lemons or limes instead of oranges for a sharper citrus flavor.
- Vegetables: For an ultra-easy dinner, add sliced bell peppers, zucchini, or cherry tomatoes to the sheet pan.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Marinating: For extra flavor, marinate the cod fillets in the glaze for 30 minutes before baking.
- Check Doneness: Cod is cooked when it reaches an internal temperature of 145°F (63°C). Use a meat thermometer for accurate results.
- Crispy Top: Broil the cod for the last 2-3 minutes of baking to caramelize the glaze and add a crispy top layer.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled cod fillets in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the cod in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. Alternatively, you can microwave it on a low setting.
❓Recipe FAQ's
Yes, you can use skin-on fillets. The skin can help keep the fish moist, but be sure to place the fillets skin-side down on the sheet pan.
Ensure the sheet pan is well-lined with parchment paper or greased with cooking spray. You can also lightly oil the cod fillets before placing them on the pan.
Absolutely! You can prepare the glaze up to 3 days in advance and store it in the refrigerator until you’re ready to use it.
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Easy Sheet Pan Cod With Citrus Hoisin Glaze
Ingredients
- 4 cod fillets, about 6 oz each
- 2 oranges, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Citrus Hoisin Glaze:
- ⅓ cup hoisin sauce
- 2 tablespoon soy sauce
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Juice of 1 orange
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
- Prepare the glaze: In a small bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and orange juice until well combined.
- Arrange the cod fillets on the prepared sheet pan. Drizzle olive oil over the fillets and season with salt and pepper.
- Brush the glaze generously over each cod fillet, ensuring they are well coated.
- Place the orange slices around and slightly under the cod fillets on the sheet pan.
- Bake in the preheated oven for 18-20 minutes, or until the cod is cooked through and flakes easily with a fork.
- Serve immediately: Transfer the cod and orange slices to plates and drizzle any remaining glaze from the pan over the top.
Serving Suggestions
- Steamed Jasmine Rice: Serve the cod fillets over a bed of steamed jasmine rice to soak up the delicious glaze.
- Roasted Vegetables: Pair the dish with roasted asparagus or green beans for a complete and balanced meal.
- Fresh Salad: A simple green salad with a light vinaigrette can complement the rich flavors of the hoisin glaze.
Notes
- Fish Substitutions: If you can't find cod, this recipe works well with other white fish like halibut, haddock, or tilapia.
- Glaze Variations: Add a teaspoon of sriracha or a pinch of red pepper flakes to the glaze for a spicier kick.
- Make Ahead: The glaze can be prepared in advance and stored in the refrigerator for up to 3 days.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Andrea says
Hi, I enjoyed your recipe .The food combinations were really good together. In making it, I had to make a few changes. I have a problem with sodium content per serving of this dish. The recommend DAILY allowance of sodium is 2,300 mg .Your recipe has 2,737 mg PER SERVING. Its something to think about when you are sharing your recipes as a healthy meal. Thank you for putting it out though.
Teri says
So...once the fish and veggies are cooked, then you add the radishes and fruit, right?
Debs says
That's exactly right, Teri! Enjoy!
Sara says
This looks so good! I can't wait to try your recipe!
Debs says
Thanks so much Sara!
Abby @ WinsteadWandering says
The gorgeous colors alone are enough to make this dish irresistible, but I'm so drawn to the flavors you've put together, too. Fish sauce, grapefruit, hoisin, garlic, honey... what a well-rounded profile!
dixya @food, pleasure, and health says
this glaze on top sounds sooo good with both fish and chicken maybe?
Debs says
Dixya! You glaze it all! Chicken, fish, tofu. It all needs some sticky hoisin glaze, my friend!
Jenni says
What a vibrant and beautiful dish! I love all the flavors and colors you added to it.
Patti @Patty Cake's Pantry says
I love how you adapted this recipe to use what you could find at the store. There are some amazing flavors going on in this dish. I also love all the colors in this dish. It's so very pretty. I like that it's figure friendly, too.
Veena Azmanov says
I love sheet pan roast dinners. Cod sounds so flavorful. Dinner is 30 minutes is my week day meals. Saving this for later. Yum!
Debs says
Thanks so much Veena!
sue | theviewfromgreatisland says
Absolutely gorgeous, sharing today!
Debs says
Thanks so much Sue!
Monique says
This fish looks absolutely gorgeous! And I love a sheet pan dinner 🙂
Debs says
Thanks so much Monique! Sheet pan dinners for life!
Alicia says
I have always used storebought hoison sauce, but had no idea it was this easy to make! It's an absolutely divine looking dish, too!
Debs says
Thanks so much Alicia! Yep. I pretty much only do easy these days!
Ben Myhre says
Oh wow, that looks colorful and tasty. I think that I would love to eat this.
Debs says
Thanks so much Ben!
Becky says
Oh my goodness, this is absolutely gorgeous. I rarely eat cod, but I'm looking to add more fish to our weekly menu plans this year. I just can't get over those colors! I have a hard time rolling with the punches when I can't find what I need at the store. You've inspired me to go with the flow more often. 🙂
Debs says
Thanks Becky. This dish would work really well with almost every kinda fish you can get your hands on. Salmon, halibut or basa would all work really well. And yes. You can totally roll with the punches the grocery store throws your way. You never know what you'll end up with!
Cathleen @ A Taste of Madness says
Wow, what a combo!! My sister got me addicted to hoisin sauce, and my best friend got me addicted to grapefruit. How unique that you brought them together!!
Debs says
Thanks Cathleen! That grapefruit cuts the sweetness of the hoisin and it's a thing of beauty!
Gina says
Wow this is beautiful I love your photos and it's ready in 30 minutes! I am not the biggest fan of grapefruit tho could I omit that? Or does it naturally pairs well with this dish?
Debs says
Hey Gina! Thanks so much. If you're not a grapefruit fan then try going with oranges. Blood oranges if you can get them. You can leave out the citrus totally if you want to, but it just helps to balance out the sweetness from the hoisin. Let me know what you choose to go with!