Baked Sesame-Crusted Cod with Soy-Honey Glaze

Why You’ll Love This Recipe

• Restaurant-worthy crust: toasty sesame seeds bake up crisp without deep-frying.
• Balanced flavors: sweet honey, savory soy, and a hint of ginger-garlic warmth.
• Weeknight-easy: 30 minutes, one sheet pan, and a quick skillet side.
• Light but satisfying: flaky cod with vibrant, garlicky sautéed bok choy.

Grocery List

• Produce: Baby bok choy, fresh ginger, garlic, scallions, lime
• Dairy: None
• Pantry: Cod fillets, sesame seeds, low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, neutral oil, sriracha (optional), kosher salt, black pepper

Full Ingredients

Sesame-Crusted Cod

• 4 skinless, boneless cod fillets (5–6 oz/140–170 g each)
• Sesame seeds (white or a mix of white and black), 2/3 cup (90 g)
• Kosher salt and freshly ground black pepper
• Neutral oil spray or 1 tsp neutral oil

Soy-Honey Glaze

• Low-sodium soy sauce, 3 tbsp (plus 1 tbsp reserved for bok choy below)
• Honey, 2 tbsp
• Rice vinegar, 1 tbsp
• Toasted sesame oil, 1 tsp
• Fresh ginger, finely grated, 1 tsp
• Garlic, 1 small clove, finely grated or minced
• Sriracha or chili-garlic sauce (optional), 1/2 tsp

Sautéed Bok Choy

• Baby bok choy, 1 1/2 lb (675 g), halved lengthwise and rinsed
• Neutral oil (avocado, canola, or grapeseed), 1 tbsp
• Garlic, 2 cloves, thinly sliced or minced
• Fresh ginger, minced, 1 tsp
• Low-sodium soy sauce, 1 tbsp
• Rice vinegar, 1 tsp
• Water, 2 tbsp
• Red pepper flakes, pinch (optional)
• Toasted sesame oil, 1/2 tsp

For Serving

• 2 scallions, thinly sliced
• 1 lime, cut into wedges
• Steamed rice (optional)

Step-by-Step Instructions

Step 1: Preheat and pan prep

Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper for easy cleanup and to prevent sticking. Pat the cod fillets dry thoroughly with paper towels; moisture prevents the sesame crust from adhering.

Step 2: Toast the sesame seeds

Warm a dry skillet over medium heat. Add the sesame seeds and cook, stirring constantly, until fragrant and lightly golden, 3–4 minutes. Immediately transfer to a shallow plate to stop the cooking so they do not burn.

Step 3: Make the soy-honey glaze

In a small bowl, whisk together 3 tbsp soy sauce, honey, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp grated ginger, the grated garlic, and optional sriracha. Reserve 1 tbsp of this glaze in a separate small bowl for finishing later; keep it away from raw fish.

Step 4: Glaze and crust the fish

Season the cod lightly with salt and pepper. Brush the tops and sides with a thin coat of the glaze (do not use the reserved portion). Press the glazed side of each fillet into the toasted sesame seeds to create a generous crust. Set the fillets seed-side up on the prepared sheet pan and lightly mist or drizzle with neutral oil to encourage crisping.

Step 5: Bake the cod to tender flakiness

Bake for 10–12 minutes, depending on thickness, until the fish flakes easily and an instant-read thermometer inserted into the center registers 130–135°F (54–57°C). For extra color, broil for 1 minute at the end. Rest 2 minutes, then brush or drizzle with the reserved glaze.

Step 6: Sauté the bok choy

While the cod bakes, heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add the sliced garlic and minced ginger; cook 30 seconds until aromatic. Add the bok choy cut-side down and cook 2 minutes to sear. Pour in 1 tbsp soy sauce, 1 tsp rice vinegar, and 2 tbsp water; add a pinch of red pepper flakes if using. Cover and steam 2–3 minutes until the greens are tender and the stems are crisp-tender. Uncover and cook 30–60 seconds to reduce excess liquid. Finish with 1/2 tsp toasted sesame oil.

Step 7: Plate and garnish

Divide the sautéed bok choy among plates. Top with the sesame-crusted cod. Spoon any pan juices over the bok choy, scatter with sliced scallions, and serve with lime wedges for squeezing. Add steamed rice on the side if you like.

Pro Tips

• Pat the fish dry thoroughly so the glaze and sesame seeds adhere well.
• Use the 10-minutes-per-inch rule for fish; adjust bake time to fillet thickness.
• Reserve some glaze before brushing the raw fish to keep a clean, safe finishing sauce.
• Toast sesame seeds just until pale gold; they continue to darken off heat.
• For extra crunch, lightly mist the crust with oil and broil briefly at the end.

Variations

• Tamari swap: Use gluten-free tamari in place of soy sauce.
• Sesame-panko crust: Mix 1/4 cup panko with the sesame seeds for a lighter, extra-crispy top.
• Air fryer: Cook crusted cod at 400°F (205°C) for 7–9 minutes, seed-side up, until 130–135°F (54–57°C).

Storage & Make-Ahead

Toast sesame seeds up to 1 week ahead and store airtight. The glaze can be whisked 3 days in advance and refrigerated. Leftover cod and bok choy keep separately in airtight containers for up to 2 days. Reheat cod at 300°F (150°C) for 8–10 minutes or until warm; avoid the microwave to keep the crust crisp. Rewarm bok choy quickly in a hot skillet.

Nutrition (per serving)

Approximate values: 360 calories; 33 g protein; 17 g fat; 16 g carbohydrates; 3 g fiber; 850 mg sodium. Values will vary based on exact ingredients and portion sizes.