Maple-Gochujang Roasted Cod with Bok Choy, Carrots & Mushrooms

Ready In

40 min

Prep

15 min

Cook

25 min

Servings

2 - 4

Looking for a meal with a bold and unique flavor? This Maple-Gochujang Roasted Cod with Bok Choy, Carrots & Mushrooms is a must-try! Tender cod fillets are glazed with a sweet and spicy blend of maple syrup and gochujang, then roasted alongside tender-crisp bok choy, earthy mushrooms, and sweet carrots. With a single pan for cooking, this delicious, balanced meal is surprisingly simple to make and guaranteed to impress.

A roasted cod fillet glazed with maple-gochujang sauce sits on a dark gray plate, surrounded by roasted bok choy, carrots, and mushrooms. The dish is on a rustic wooden table with a bottle of maple syrup and a small bowl of extra sauce.

Fish
Dinner
Dairy-Free
Gluten-Free
Pescetarian

Ingredients

4 cod fillets, thawed if necessary and patted dry (about 5 ounces each)
1 medium head bok choy, quartered
1/2 pound sliced shiitake mushrooms
2 large carrots, coarsely chopped
1/4 cup sliced green onions
3 tablespoons Roche Bros. maple syrup
2 tablespoons gochujang sauce
1/4 cup sesame oil
3/4 teaspoon salt
1/2 teaspoon black pepper
Nonstick cooking spray

Preheat oven to 400°. Line rimmed baking pan with aluminum foil; spray with cooking spray. In large bowl, toss mushrooms, carrots, 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; spread on 1 side of prepared pan. Rub bok choy with 1 tablespoon oil, and sprinkle with remaining 1/4 teaspoon each salt and pepper; place on opposite side of pan and roast 10 minutes.
Push bok choy and mushroom mixture to 1 side of pan; place cod on opposite side.
In small bowl, whisk syrup, gochujang and remaining 1 tablespoon oil; reserve half. Brush cod with remaining syrup mixture; roast cod and vegetable mixture 10 minutes. Increase oven temperature to 500°; roast 5 minutes or until internal temperature of cod reaches 145° and vegetables are tender. Transfer bok choy to cutting board; trim ends and chop. Toss bok choy with mushrooms and carrots. Makes 4 cod fillets and 4 cups vegetable mixture.
Serve cod fillets and vegetable mixture drizzled with reserved syrup mixture sprinkled with onions.