Gochujang-Roasted Cabbage with Glazed Cod
This gochujang roasted cabbage with glazed cod is a simple, flavor-packed dinner that feels special without being complicated. Tender cod is lightly glazed with a savory-sweet gochujang sauce, then paired with caramelized roasted cabbage that develops incredible depth and natural sweetness in the oven. Finished with toasted sesame seeds and scallions, this dish delivers bold flavor, satisfying texture, and brain-healthy nutrients—all while keeping things approachable and weeknight-friendly. It’s a MIND diet–aligned recipe that shows how eating for brain health can be delicious, flexible, and far from restrictive.
Serves 4
MIND Points:
1 EVOO, 2 OV, 1 Fsh
PREP TIME: 15 minutes
COOK TIME: 40 minutes
INGREDIENTS:
1 head green cabbage, cut into small
wedges4 cod fillets (4–6 ounces each)
¼ cup gochujang paste
2 tablespoons maple syrup
¼ cup extra-virgin olive oil
½ teaspoon salt
For garnish
⅓ cup chopped scallions
3 tablespoons sesame seeds
DIRECTIONS:
Preheat the oven to 425°F.
In a small bowl, whisk together the gochujang paste and maple syrup to make the glaze.
Place the cabbage wedges on a large baking sheet. Drizzle with olive oil and sprinkle with salt, tossing to coat evenly.
Brush or spoon about half of the gochujang glaze over the cabbage, making sure it gets into the layers.
Brush the remaining glaze over both sides of the cod fillets, then set the cod aside to marinate while the cabbage roasts.
Roast the cabbage for 30 minutes, then flip or gently toss the wedges.
After the cabbage has roasted for 30 minutes, add the cod to the baking sheet (or a separate sheet if needed). Return to the oven and roast for an additional 10 minutes, until the cabbage is tender and crispy at the edges and the cod flakes easily.
Remove from the oven and garnish with chopped scallions and sesame seeds.
Serve as is, or with brown rice or roasted sweet potatoes for a heartier meal.