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Sheet Pan Garlic-Hoisin Cod
with Brussels Sprouts & Sweet Potato
with Cod Fillets
Active:
6m
Total:
30m
Sesame seeds and panko breadcrumbs are a crunchy topper for baked cod fillets, which also get smothered in a mixture of hoisin sauce and garlic-onion dressing for plentiful umami flavor. Sesame and ponzu dressed brussels sprouts and sweet potato are a welcome side.
Details
Sesame seeds and panko breadcrumbs are a crunchy topper for baked cod fillets, which also get smothered in a mixture of hoisin sauce and garlic-onion dressing for plentiful umami flavor. Sesame and ponzu dressed brussels sprouts and sweet potato are a welcome side.
Nutrition per serving
33g Protein
600 Calories Or Less
Ingredients
2 each
Cod Fillets
8 oz
Halved Brussels Sprouts
12 oz
Diced Sweet Potato
1 tsp
Black & White Sesame Seeds
¼ cup
Panko Breadcrumbs
2 tbsp
Hoisin Sauce
3 tbsp
Roasted Garlic Onion Dressing
1 tbsp
Sesame Oil
1 tbsp
Vegetarian Ponzu Sauce
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & bake the vegetables
Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Add the brussels sprouts and sweet potatoes to one sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Bake 20 to 25 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. Top the baked vegetables with the sesame oil and ponzu sauce: stir to combine.
step 2
Bake the fish & serve your dish
Meanwhile, lightly oil the remaining sheet pan. In a bowl, combine the hoisin sauce and dressing. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan. Evenly top with half the hoisin dressing (avoiding any contact between the raw fish and remaining dressing), then with the breadcrumbs and sesame seeds (pressing gently to adhere). Bake 10 to 15 minutes, or until the fish is cooked through. Remove from the oven. Serve the baked fish with the finished vegetables. Top the fish with the remaining hoisin dressing. Enjoy!
Instructions
step 1
Prepare & bake the vegetables
Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Add the brussels sprouts and sweet potatoes to one sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Bake 20 to 25 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. Top the baked vegetables with the sesame oil and ponzu sauce: stir to combine.
step 2
Bake the fish & serve your dish
Meanwhile, lightly oil the remaining sheet pan. In a bowl, combine the hoisin sauce and dressing. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan. Evenly top with half the hoisin dressing (avoiding any contact between the raw fish and remaining dressing), then with the breadcrumbs and sesame seeds (pressing gently to adhere). Bake 10 to 15 minutes, or until the fish is cooked through. Remove from the oven. Serve the baked fish with the finished vegetables. Top the fish with the remaining hoisin dressing. Enjoy!
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