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Sheet Pan Miso-Glazed Black Cod with Bok Choy and Shiitake Mushrooms
Original recipe: 4 servings · Prep: 15 min · Cook: 20 min · Total: 35 min
By PanPotPlates Editorial TeamPublished Apr 14, 2026 | Updated May 11, 2026
Japanese-Inspired
35 mins
sheetpanonepaneasypescatarianglutenfreedairyfreelightseasonalquickflavorfulumamiblack cod recipe
Sheet Pan Miso-Glazed Black Cod with Bok Choy and Shiitake Mushrooms with measured ingredients, 35-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.
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.
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