Chinese Style Sheet Pan Cod Recipe

This Chinese Style Sheet Pan Cod makes a delicious, Asian-inspired dinner!

If you love Asian flavors, you’ll love this cod recipe. A little savory, a little sweet, it makes a great addition to your weekly meal plan. Chinese food is definitely engrained in our American culture and it’s not going anywhere anytime soon. We’ve all had nights where a run for Chinese food totally hit the spot. But lets face it, you were hungry an hour later!

An up close view of this Clean Eating Chinese-Style Sheet Pan Cod Recipe. The fillet is broken in the middle to show the white fish. The outside of the fillet is golden brown and sprinkled with sesame seeds.

Now… I have no proof of this, and I have done exactly zero research on this. But I have a funny feeling that the American version of Chinese food is simply so processed and uses such cheap ingredients, that it can’t help but process through our systems quickly. But not with this recipe!! Serve over some brown rice with some stir-fry veggies and you’ve got yourself one heck of a deliciously filling meal!

This one is easy to prep for the freezer (preps in minutes!!), and cooks in only 20 minutes on a sheet pan! You can’t get much easier then that. So give it a try. I’m sure it’ll become a favorite for you, just like it did for me!

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Need A Good Sheet Pan?

This Nordic Ware Half Sheet is very similar to what I have and use. (I got mine at a local restaurant supply store.) It’s perfect for this type of recipe!

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Chinese Style Sheet Pan Cod Recipe

Chinese-Style Sheet Pan Cod on a white plate.

Chinese Style Sheet Pan Cod Recipe

Enjoy this easy, breezy Asian inspire dish with some stir fry veggies or over an Asian style salad for a complete meal!
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Course: Main Course
Cuisine: American, Chinese
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 151kcal



  • ½ lb. cod fillet
  • ½ tsp. ground ginger
  • 1 tbsp. low sodium soy sauce
  • 2 tsp. Sucanat OR 1/8 tsp. pure liquid stevia
  • 2 tsp. garlic powder
  • 1 tsp. roasted sesame seeds OR crushed peanuts for garnish after cooking


  • FOR FREEZER: Place all ingredients in a 1 gallon zipper-top, plastic bag and toss to combine. Freeze up to 4 months.
  • FOR DINNER: Place all ingredients straight from the freezer onto a baking pan.
  • Bake at 375 F. for approximately 20 minutes (varies by oven).
  • Serve over cooked brown rice with veggies for a complete meal.


Please note that the nutrition data is a ballpark figure. Exact data is not possible.


Serving: 0.5the recipe | Calories: 151kcal | Carbohydrates: 10g | Protein: 21g | Fat: 2g | Cholesterol: 48mg | Sodium: 311mg | Potassium: 527mg | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 1.2mg | Calcium: 42mg | Iron: 1.5mg

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  1. Are there stores that you can buy these at aside from restaurant supply stores and such? Thanks for another good idea

    1. The Gracious Pantry says:

      Anne – You mean the sheet pans? Most places that have baking supplies should have them, or there’s always amazon. They have everything.

  2. CAROLE LLOYD says:

    What can I substitute for the sucant or liquid stevia? I have powdered stevia would that work?

    1. The Gracious Pantry says:

      Carole – Sure! Just use a very small amount because a little goes a long way!

  3. “Place all ingredients except the tomato in a 1 gallon zipper-top, plastic bag and toss to combine. ”
    Uuumm…what tomato??

    1. The Gracious Pantry says:

      Pixie – Thanks for catching that! It was a typo.

  4. Sounds like a great idea especially for those busy days. If I wanted to make and cook this on the same night, how long would I marinate the fish? How long should it bake if fresh?

    1. The Gracious Pantry says:

      Melissa – If it’s not frozen, marinate for about 10 minutes. But keep a little of the sauce on reserve (don’t marinate the fish in it) to use as a sauce after cooking. Baking time depends on the oven and size of your piece of fish. Maybe try about 8 minutes at 350 F and go from there.

  5. Kathleen a cantisano says:

    I cant eat Stevia, can sugar be used?

    1. Kathleen – You can use whatever sweetener you’re comfortable with. However, you’ll have to add it to taste. I’m not sure of the amount you would need to use.