This 30-minute sheet pan cod with citrus hoisin glaze is an easy, flavorful weeknight dinner. Sweet orange and savory hoisin combine to create a glossy glaze that keeps cod fillets tender and moist.
You might also enjoy other healthy fish recipes such as maple glazed salmon, pan-fried cod with prosciutto and fennel, or a simple sheet pan salmon.
⭐️ Why this recipe works
- Flavorful glaze: The citrus-hoisin sauce balances sweet, tangy and savory notes so mild cod tastes vibrant.
- Sheet pan simplicity: Cooking everything on one pan saves time and makes cleanup effortless.
- Moist and tender: The glaze and orange slices help the fish stay juicy while baking.
- Quick: Minimal prep and about 20 minutes in the oven make this ideal for busy evenings.
🧾 Ingredient notes
- Cod fillets: Mild, flaky white fish that soaks up the glaze well.
- Oranges: Add brightness and aroma; thin slices roast nicely alongside the fish.
- Olive oil: Keeps the fillets moist and adds subtle richness.
- Hoisin sauce: Provides a sweet, savory base for the glaze.
- Soy sauce: Adds saltiness and umami depth.
- Honey: Balances the tang and helps the glaze caramelize.
- Rice vinegar: Brings a gentle tang that brightens the glaze.
- Fresh ginger and garlic: Add warmth and aromatic complexity.
- Orange juice: Adds fresh citrus sweetness to the glaze.
See the recipe card below for exact measurements and full ingredient list.
👩🏻🍳 Here’s how to make it
Sheet Pan Cod with Citrus Hoisin Glaze — Step-by-step
- Preheat: Heat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Make the glaze: Whisk together hoisin sauce, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and orange juice until smooth.
- Arrange the fish: Place cod fillets on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper.
- Coat with glaze: Brush the citrus-hoisin glaze generously over each fillet so they’re well coated.
- Add orange slices: Scatter thin orange slices around and slightly under the fillets to roast with the fish.
- Bake: Roast for 18–20 minutes, until the cod flakes easily with a fork. If desired, brush again with glaze halfway through cooking.
- Serve: Transfer the cod and roasted oranges to plates and spoon any pan juices or remaining glaze over the top.
📖 Substitutions and variations
- Fish: Swap cod for haddock, halibut, or tilapia if preferred.
- Glaze: Use teriyaki or a honey-garlic sauce for a different profile.
- Citrus: Lemon or lime slices work well for a sharper citrus note.
- Veggies: Add sliced bell peppers, zucchini, or cherry tomatoes to the pan for a full sheet-pan meal.
💡 Chef’s Guide: Expert Tips
From professional kitchen experience, here are a few practical tips to improve the result.
- Marinate: For deeper flavor, marinate the fillets in the glaze for 20–30 minutes before baking.
- Check doneness: Cod is done at 145°F (63°C) or when it flakes easily with a fork.
- Caramelize: Broil for 2–3 minutes at the end to deepen color and slightly crisp the glaze—watch carefully to avoid burning.
🍯 Storing and reheating leftovers
- Fridge: Keep cooled cod in an airtight container for up to 3 days.
- Reheat: Warm gently in a 350°F (175°C) oven for 10–15 minutes or microwave on a low setting until warmed through.
❓ Recipe FAQs
Yes. Place skin-side down on the sheet pan; the skin helps keep the fish moist and can be removed after cooking if preferred.
Line the pan with parchment or oil it well. Lightly oil the fillets before placing them on the pan to reduce sticking.
Yes. The glaze keeps in the refrigerator for up to 3 days.
More easy fish recipes:
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Easy Sheet Pan Cod With Citrus Hoisin Glaze
Ingredients
- 4 cod fillets (about 6 oz each)
- 2 oranges, thinly sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Citrus Hoisin Glaze:
- 1/3 cup hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- Juice of 1 orange
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Whisk hoisin, soy, honey, rice vinegar, ginger, garlic and orange juice together to make the glaze.
- Arrange cod on the sheet pan, drizzle with olive oil and season with salt and pepper.
- Brush glaze over each fillet to coat well. Place orange slices around and slightly under the fillets.
- Bake 18–20 minutes, until the fish flakes easily. Optional: broil 2–3 minutes to caramelize the glaze.
- Serve immediately, spooning any pan juices over the fish.
Serving suggestions
- Steamed jasmine rice to soak up the glaze.
- Roasted asparagus or green beans for a balanced plate.
- A fresh green salad with a light vinaigrette to cut the richness.
Notes
- Fish substitutions: halibut, haddock or tilapia work well.
- Glaze variations: add sriracha or red pepper flakes for heat.
- Make ahead: glaze keeps refrigerated up to 3 days.
- Leftovers: store in an airtight container and reheat gently in oven or microwave.
Nutrition
Carbohydrates: 27 g |
Protein: 163 g |
Fat: 10 g
Meet the Chef!
Hi, I’m Debs — a Cordon Bleu–trained chef and recipe developer. I create reliable, fast recipes with clear steps and practical tips from a decade in professional kitchens so you can get great dinners on the table quickly.
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