- 1
Preheat oven to 425°F. Prepare a sheet pan with aluminum foil and parchment paper. Pat the cod dry on both sides and place the fillets on the sheet pan, seasoning both sides with salt and pepper.
- 2
In a large mixing bowl, add the chili crisp, honey, lime juice, oil, salt and pepper. Whisk until everything is combined. Brush some of the glaze on the cod fillets until they are fully coated, reserving the rest of what is in the bowl for the vegetables.
- 3
Add the potatoes, bok choy, carrots, red pepper and green onions to the large bowl with the remaining glaze and toss all together. Add them to the sheet pan and make sure that the potatoes, bok choy and carrots are cut side down.
- 4
Bake in the oven for 17 minutes, then turn the broiler on high and broil for an additional 2-3 minutes, watching closely so nothing burns and making sure the fish reaches 145°F.
- 5
Once done, plate, serve and enjoy!
