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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.
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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
  • ¼ –½ 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)
  • 1 –2 tbsp sesame oil
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Black pepper to taste

Instructions
 

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

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