Sticky Buffalo Glazed Cod Sheet-Pan Bake

This sheet-pan dinner takes mild, flaky cod and gives it serious personality with a sticky-sweet-and-spicy buffalo glaze made from gluten-free hot sauce, honey, and melted butter. Roasted alongside tender sweet potatoes and crisp-tender broccoli, everything cooks together on a single tray for maximum flavor and minimal cleanup. A quick broil at the end caramelizes the glaze into a glossy, slightly charred finish that clings to every bite. Naturally gluten-free and packed with protein, fiber, and vegetables, this recipe is an easy way to enjoy bold buffalo flavor without the gluten found in traditional breaded wings or thickened sauces. Be sure to check that your hot sauce and any seasoning blends are certified gluten-free, as some brands use malt vinegar or wheat-based additives. Serve with a cooling dollop of gluten-free ranch or blue cheese dressing and a sprinkle of chives for a weeknight meal that feels indulgent but stays healthy and simple.

Ingredients

• 4 fillets (6 oz each)cod fillets, patted dry; any skin removed
• 2 mediumsweet potatoes, peeled and cut into 3/4-inch cubes
• 4 cupsbroccoli florets, fresh, cut into bite-size pieces
• 3 tbspolive oil
• 1 tspsalt, plus more to taste
• 0.5 tspblack pepper
• 1 tspgarlic powder, check label for gluten-free certification
• 0.5 cupGluten-free hot sauce, such as Frank's RedHot, verified gluten-free
• 3 tbsphoney
• 2 tbspunsalted butter, melted
• 2 clovesgarlic, minced
• 0.5 tspsmoked paprika
• 2 tbspfresh chives, chopped, for garnish
• 0.25 cupGluten-free ranch or blue cheese dressing, optional, for serving

Method

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
2. In a mixing bowl, toss the sweet potato cubes with 2 tablespoons olive oil, half the salt, pepper, and garlic powder. Spread in a single layer on one side of the prepared baking sheet.
3. Roast the sweet potatoes alone for 10 minutes to give them a head start before adding the other ingredients. 10:00
4. Meanwhile, toss the broccoli florets with the remaining 1 tablespoon olive oil and a pinch of salt in the mixing bowl.
5. Remove the sheet pan from the oven and push the sweet potatoes to one side. Add the broccoli to the other side and place the cod fillets in the center, seasoning the fish with remaining salt and pepper.
6. In a small saucepan over low heat, whisk together the hot sauce, honey, melted butter, minced garlic, and smoked paprika until smooth and glossy, about 2 minutes. 2:00
7. Using a pastry brush, generously coat the cod fillets with about half of the buffalo glaze, reserving the rest for later. Drizzle a little glaze over the vegetables as well.
8. Return the sheet pan to the oven and bake until the cod flakes easily with a fork and the vegetables are tender, about 12 to 15 minutes. 14:00
9. Brush the cod and vegetables with the remaining glaze, then switch the oven to broil. Broil for 2 to 3 minutes, watching closely, until the glaze is bubbly and slightly caramelized. 2:30
10. Remove from the oven, sprinkle with fresh chives, and serve hot with a drizzle of gluten-free ranch or blue cheese dressing on the side if desired.