Cooking Techniques
PanPotPlates
Sheet Pan Miso-Glazed Black Cod with Bok Choy and Shiitake Mushrooms
By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 14, 2026 · Updated May 11, 2026
Japanese-Inspired
35 mins
sheetpanonepaneasyhealthypescatarianglutenfreedairyfreefamily-friendlylightseasonalquickflavorfulumamiblack cod recipe
Enjoy a flavorful, nutrient-dense sheet pan dinner of miso-glazed black cod roasted alongside tender baby bok choy and shiitake mushrooms. This easy, healthy, gluten- and dairy-free Japanese-inspired meal is perfect for quick family dinners with bold umami flavors and seasonal freshness.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
easy
Cuisine
Japanese-Inspired
Ingredients
Servings
4
- 4 black cod fillets (about 6 ounces each), skin on
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon sake (or dry white wine)
- 1 tablespoon maple syrup or honey
- 1 teaspoon soy sauce or tamari (gluten-free if needed)
- 1 tablespoon vegetable oil or neutral oil
- 1 pound baby bok choy, halved lengthwise
- 8 ounces fresh shiitake mushrooms, stems removed and sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Salt and freshly ground black pepper, to taste
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- 2 scallions, thinly sliced (optional, for garnish)
Instructions
-
Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or lightly grease it with oil.
-
In a small bowl, whisk together the white miso paste, mirin, sake, maple syrup (or honey), and soy sauce until smooth to form the savory miso glaze.
-
Place the black cod fillets on the prepared sheet pan, skin side down. Brush each fillet generously with the miso glaze. Reserve any remaining glaze.
-
Arrange halved baby bok choy and sliced shiitake mushrooms evenly around the fish on the sheet pan.
-
In a small bowl, combine minced garlic, grated ginger, and vegetable oil. Drizzle this mixture over the vegetables. Season everything with salt and freshly ground black pepper.
-
Roast in the oven for 15 minutes.
-
Brush the black cod fillets with the reserved miso glaze again, then roast for an additional 5 minutes or until the fish is opaque and flakes easily with a fork, and the vegetables are tender.
-
Remove from oven. Optionally, sprinkle with toasted sesame seeds and sliced scallions before serving.
-
Serve immediately to enjoy the delicate umami flavors and fresh, seasonal ingredients in this easy sheet pan dinner.
Tips
Pan Or Pot Required
This recipe requires a rimmed sheet pan , making it a quintessential Sheet Pan Dinner .
Cookware Size Guidance
Use a large rimmed sheet pan —ideally an 18x13-inch (half-sheet)—to comfortably fit 4 black cod fillets alongside halved baby bok choy and sliced shiitake mushrooms in a single layer.
Cookware Swap Guidance
aligned with PanPotPlates style and taxonomy: Oven-Safe Skillet or Cast Iron Pan: A large ovenproof skillet allows roasting the fish and veggies together with minimal cleanup, preserving the onepan and skillet meals tags.
Leftovers Quality
Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.
Frequently Asked Questions
- Can I make Sheet Pan Miso-Glazed Black Cod with Bok Choy and Shiitake Mushrooms ahead?
- Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
- What cookware works best?
- Use a rimmed sheet pan and avoid crowding so the recipe cooks evenly.
- How do I know it is done?
- Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.
Customize this sheet pan dinner to fit your dietary needs or ingredient availability with these simple, flavor-preserving substitutions:
- Black Cod: Substitute with sablefish, salmon, or firm white fish like halibut for a similar rich texture.
- White Miso Paste: Use yellow or red miso for a deeper flavor, or low-sodium versions for less saltiness.
- Mirin and Sake: Replace with dry white wine or apple cider vinegar plus a pinch of sugar to replicate sweetness and acidity.
- Maple Syrup or Honey: Substitute agave nectar or brown rice syrup to keep the glaze vegan and gluten-free.
- Soy Sauce or Tamari: Coconut aminos make a gluten- and soy-free alternative with a milder sweetness.
- Vegetable Oil: Olive or avocado oil offer healthy alternatives with distinct flavor profiles.
- Bok Choy: Baby spinach, Swiss chard, or Napa cabbage work well as mild leafy green replacements.
- Shiitake Mushrooms: Cremini or button mushrooms provide a similar earthiness if shiitakes are unavailable.
These swaps keep the dish budget-friendly, nutritious, and aligned with the original recipe’s light, flavorful, and family-friendly profile.
Storage and Reheating
Cool Sheet Pan Miso-Glazed Black Cod with Bok Choy and Shiitake Mushrooms before storing. Refrigerate leftovers in an airtight container for up to 4 days.
Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.
Related Articles
Read related air fryer guides and cooking tips.
More Recipes
Explore more recipes you may like.
Sheet Pan Dinners
Sheet Pan Ginger-Soy Glazed Mahi Mahi with Roasted Bok Choy
Sheet Pan Dinners
Sheet Pan Herb-Roasted Halibut with Garlic Green Beans and Baby Potatoes
Sheet Pan Dinners
Sheet Pan Honey-Mustard Glazed Salmon with Roasted Fennel and Sweet Potatoes
Sheet Pan Dinners
Sheet Pan Lemon Garlic Salmon with Asparagus
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register