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+ servings

Glazed Baked Cod & Asparagus

This paleo sheet pan meal is a simple gluten & dairy free baked cod glazed with a coconut sauce surrounded by  roasted asparagus!  
Course Dinner, Main Course, Main Dish
Cuisine Asian, Dairy Free, Gluten Free, Low Carb, Paleo, Seafood
Keyword asparagus, cod, sheet pan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 325kcal
Author Kelli Shallal MPH RD



For Coconut Peanut Sauce:


  • Line a large baking sheet with heavy duty aluminum foil, spray with cooking oil or grease.  Preheat oven to 400F
  • Wash asparagus, dry in a clean dish towel. Line them up and cut off the tough ends.
  • Make sure cod pieces are very dry. You may have to dry them with a paper towel.  Line cod pieces in a line down the center of the baking sheet.   
  • Divide them evenly among each side of the pan, spray with your preferred cooking oil and then add seasonings (lemon pepper and garlic salt) to taste. (Honestly, I just lightly sprinkled them over all of the asparagus.) 
  • Make sauce by combining all sauce ingredients in a blender or with an immersion blender.
  • Brush 1 tablespoon of sauce on each piece of cod. Sprinkle entire pan with sesame seeds.  For a spicy flavor sprinkle cod with red pepper flakes (optional.)
  • Bake for 20-30 minutes until fish is flaky and reaches an internal temperature of 155F.
  • (Your asparagus should be done too as long as you picked super thin pieces.)


  • Remember pick super thin asparagus so it cooks at the same time as the fish!
  • Dry your fish of excess liquid, this is important!
  • You will have leftover sauce that can be stored in the refrigerator and used for stir fry's, salad dressings, basically anything!


Calories: 325kcal | Carbohydrates: 13g | Protein: 27g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 300mg | Potassium: 853mg | Fiber: 2g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 6.8mg | Calcium: 58mg | Iron: 4.1mg