Sheet Pan Cod, Bok Choy & Carrots

2 servings
28 min

This sheet pan fish and veggies is in constant rotation around here- not only is it quick and simple to make, it’s an easy clean-up & so tasty!

I love cooking and do it daily, but as I’m nearing the end of my pregnancy I’m slowing down and getting tired easily, so I’m all about quick and easy dinners! I shared this on Instagram last week and had many people ask if it was on my blog so they can Pin it… so here you go!

I’ve shared this before, but in our house, I cook and Erik does all the dishes (yay for teamwork!). Needless to say Erik is all about sheet pan/one pan dinners since it makes his clean up way easier!

This meal is more of a method, rather than a recipe because you can mix and match different veggies, fish and seasonings depending on your preferences. Because of that, I’m not going to give exact measurements- put as much or as little seasoning as you like AND modify the amount of fish and veggies to accommodate your family.

I make this at least once a week but I’ll swap out cod for salmon, and switch up the veggies with broccoli, green beans, etc … basically whatever is in my fridge!

Also, I put different flavors of garlic spread on top of the fish (I use the brand Majestic Garlic) but you can use any type you can find (these spreads are easy to find at Sprouts, Whole Foods, Trader Joe’s etc- next to the hummus). I’ve never tried it, but I imagine using flavored hummus in place of the garlic spread would work too!


Sheet Pan Cod, Bok Choy & Carrots
Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 18 Minutes Total time: 28 min
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  • Cod fillets
  • Salt & pepper
  • Cayenne garlic spread
  • Bok choy and carrots cut into small pieces (any veggies will work!)
  • Olive oil
  • Rice rice noodles, or cauliflower rice
  • Coconut aminos or gf soy sauce
  • Green onions to garnish

Preheat oven to 375 degrees
Sprinkle salt and pepper on cod, then scoop garlic spread onto cod and evenly cover entire surface
Arrange bok choy and carrots on pan surrounding fish
Drizzle veggies with olive oil and season with salt and pepper
Bake for 15 mins then broil for 3-4 mins (adjust time according to thickness of fish)
Serve bok choy, carrots and cod over rice/rice noodles/cauliflower rice, drizzle with coconut aminos (or soy sauce) and then top with green onions
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