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A green plate with seasoned white rice, roasted broccoli, and a piece of fish topped with red sauce—an inviting Asian Cod Recipe. In the background, a baking tray holds more broccoli and fish. A gold fork and knife rest on a napkin nearby.
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Gochujang Baked Cod with Sesame Broccoli

This gochujang baked cod sheet pan dinner roasts cod fillets brushed with a sesame gochujang sauce alongside charred sesame broccoli. A bold, easy weeknight dinner ready in 30 minutes.
Course Dinner, Main Course
Cuisine Asian
Keyword seafood
Calories 1130kcal

Ingredients

For the cod

  • 1 ½ lb cod fillets patted dry
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp grated fresh ginger or 1 tsp ground ginger
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp tsp black pepper
  • ½ tsp kosher salt or to taste, depending on your soy

For the broccoli

  • 1 large head broccoli cut into small florets (about 4-6 cups)
  • 2 tbsp sesame oil
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Black pepper to taste

Instructions

  • Heat oven to 425°F and line a sheet pan with parchment.
  • Toss broccoli with sesame oil, salt, garlic powder, onion powder, and pepper until well coated, then spread in an even layer on the pan.
  • Roast broccoli 8–10 minutes to get it started.
  • Meanwhile, whisk together gochujang, soy sauce, sesame oil, ginger, onion powder, garlic powder, black pepper, and salt.
  • Pull out the pan, push broccoli to the sides, place cod in the center, and brush generously with the sesame gochujang sauce.
  • Roast 10–12 minutes more, until cod flakes easily and broccoli is tender with some char on the edges.
  • Garnish with sesame seeds and green onion, squeeze over citrus (lime or lemon), and serve.

Notes

  • Pat the cod completely dry before saucing. This helps the glaze stick and caramelize instead of steaming off.
  • Give the broccoli its head start in the oven before adding the fish, so both finish tender and perfectly charred at the same time.
  • Don't skip the lime at the end. It's what balances the rich, savory spicy gochujang glaze.
  • Leftovers keep in the fridge for up to 2 days; reheat gently in a 325°F oven or the microwave in short bursts to avoid overcooking the fish.
  • Swap in halibut, mahi mahi, tilapia, or salmon if cod isn't available (just adjust cook time for thickness).

Nutrition

Calories: 1130kcal | Carbohydrates: 16g | Protein: 127g | Fat: 61g | Saturated Fat: 9g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 23g | Cholesterol: 293mg | Sodium: 5877mg | Potassium: 3079mg | Fiber: 1g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 12mg | Calcium: 136mg | Iron: 4mg