Sheet Pan Miso-Glazed Cod with Crispy Spring Snap Peas
Tender cod fillets are coated in a sweet and savory miso glaze, then roasted alongside fresh snap peas until perfectly caramelized. This effortless sheet pan dinner celebrates spring produce with bold Japanese-inspired flavors.
Ingredients
- 4 cod fillets (about 150g each)
- 300g sugar snap peas, trimmed
- 3 tablespoons white miso paste
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 2 spring onions, thinly sliced
- Salt and black pepper to taste
Instructions
Preheat your oven to 220°C (425°F) and line a large sheet pan with parchment paper.
In a small bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until smooth to create the glaze.
Pat the cod fillets dry with paper towels and season lightly with salt and pepper. Place them in the center of the prepared sheet pan.
Spread half of the miso glaze evenly over the top of each cod fillet, reserving the rest.
Toss the sugar snap peas with vegetable oil and a pinch of salt, then arrange them around the cod in a single layer.
Roast in the preheated oven for 12 minutes, then brush the remaining glaze over the cod fillets.
Continue roasting for an additional 5-6 minutes until the cod reaches an internal temperature of 63°C (145°F) and flakes easily with a fork, and the snap peas are tender-crisp with charred edges.
Remove from the oven and sprinkle with sesame seeds and sliced spring onions before serving immediately.
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