Sheet-Pan Ginger-Soy Cod with Roasted Bok Choy & Shiitake Mushrooms
This quick and flavorful dish features tender cod fillets sautéed in a ginger-soy glaze and paired with crisp bok choy and earthy shiitake mushrooms. It's naturally gluten-free, healthy, and comes together in under 20 minutes for a perfect weeknight meal.
- 4 6-oz pieces cod fillets
- 4 cups bok choy (baby or regular, halved)
- 2 cups shiitake mushrooms, sliced
- 3 tbsp gluten-free tamari or coconut aminos
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp sesame oil
- 1 tbsp olive oil
- 1 tbsp rice vinegar
- 2 tbsp green onions, sliced
- 1 tsp toasted sesame seeds (optional)
- 0.25 tsp salt and pepper
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Instructions
In a small bowl, whisk together tamari, grated ginger, minced garlic, sesame oil, and rice vinegar to make the sauce.
⏱️ 1 minuteHeat olive oil in a large nonstick skillet over medium-high heat. Add the shiitake mushrooms and sauté for 2 minutes.
⏱️ 2 minutes 🌡️ medium-highAdd bok choy to the skillet and continue to sauté for another 2 minutes until just tender. Season with a pinch of salt and pepper. Remove vegetables and set aside.
⏱️ 2 minutes 🌡️ medium-highSeason cod fillets with salt and pepper. In the same skillet, add a touch more oil if needed and place cod fillets skin-side down. Sauté for 3 minutes.
⏱️ 3 minutes 🌡️ medium-highFlip cod fillets, pour ginger-soy sauce over, and cook another 3-4 minutes until fish is opaque and flakes easily.
⏱️ 3 minutes 🌡️ medium-highServe cod immediately over sautéed bok choy and mushrooms. Garnish with green onions and sesame seeds.
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Nutrition Information
Per serving. Values are approximate and may vary.
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