We're chasing winter blues away with bright and tangy winter citrus and Asian hoisin glaze. This citrus hoisin glazed roasted sheet pan cod is a one pan dinner takes less than 30 minutes to make. It's completely gluten and carb free. It's perfect for cold January nights, but is completely diet friendly.
Happy Friday!!!! I hope you're week has been awesome! Today we're gearing up for a simple one pan dinner. Ready in less than 30 minutes. This citrus hoisin glazed cod is the perfect way to make the most of all that winter citrus. Because we're all deeply in need of colour this time of year, right?!
This was supposed to be a blood orange hoisin salmon, but sometimes you just gotta roll with it and adapt as necessary. When I popped into my grocery store there weren't any blood oranges and they didn't have any wild salmon. So on to plan B. I picked up sustainably caught cod and pretty much every kind of citrus... except blood oranges.
Okay. So, let's break it down. To be honest, there's not really too much to say. This may be one of the easiest dinners you make all year. You mix the sauce in a measuring jug. Place everything on a tray. Pour half the glaze over the cod and roast. Brush the cod with more glaze. Aaaaannnnd we're done.
But I'll walk you through how to make Citrus Hoisin Glazed Roasted Sheet Pan Cod Step By Step
Finely dice the ginger and the garlic. You can use a microplane to grate them both so that they're extra fine. I usually do use a microplane, but in this sauce I kinda wanted to the texture and the bite of chunks of ginger. A fine dice is what you're looking for here.
Mix all the ingredients in a measuring jug. And whisk it well.
If you think that your sauce might be a bit thin, place it in a small sauce pan and reduce over a medium heat until it's a glaze consistency.
Get everything on a tray and roast. That's it. I used purple sprouting broccoli, but you can use any kind of veggies that you like. Carrots would work perfectly here!
Happy weekending and we'll see you back here next week!
Citrus Hoisin Glazed Roasted Sheet Pan Cod
Ingredients
- 2 cod loin fillets or other firm white fish
For the glaze
- ⅓ cup water
- ⅓ cup light soy sauce
- 2 Tablespoons hoisin sauce
- 1 Tablespoon honey
- 1 teaspoon fish sauce
- 1 clove garlic, minced
- 1 1 inch piece ginger, minced
- 1 bunch purple sprouting broccoli
- 6 radish, quartered
- 2 oranges, quartered
- 1 ruby grapefruit, quartered
Instructions
- Preheat the oven to 350F. Line a baking tray with parchment paper. Place the vegetables, and cod on the baking paper.
For the glaze
- Mix all the glaze ingredients in a measuring cup. Place the glaze in a pan and reduce it over medium heat until it’s a glaze consistency.
- Pour half the glaze over cod and the rest of the tray. Roast in the oven for 20 minutes and pour the rest of the glaze over the cod.
- Place the pan in the middle of the table to serve.
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!