sheet pan 
chili crisp sablefish

Bold, buttery sablefish meets crisp-tender vegetables in this vibrant sheet pan dinner glazed with chili crisp, honey, and lime. Roasted at high heat and finished under the broiler, it’s an easy weeknight meal that delivers deep flavor with minimal cleanup.

 

Serves four people and takes about 30 minutes to make.

 

INGREDIENTS

For the glaze:

  • ¼ cup chili crisp
  • ¼ cup honey
  • Juice of 1 lime
  • 2 tablespoons avocado oil
  • ½ teaspoon salt

For the sheet pan:

  • 1 pound Alaska sablefish, cut into 4 fillets
  • Salt, to taste
  • 2 heads baby bok choy, halved lengthwise
  • 1 pound baby red potatoes, halved
  • ½ pound broccolini
  • 8 green onions, cut into 2-inch pieces

DIRECTIONS

Prep oven and glaze

Preheat oven to 425°F. Line a sheet pan with parchment paper. In a small bowl, whisk together chili crisp, honey, lime juice, oil, and salt.

 

Season sablefish

Place sablefish fillets on the sheet pan and season with salt. Brush each fillet with some of the glaze, reserving the rest for the vegetables.

 

Arrange bok choy

Brush bok choy with glaze and place cut-side down on the pan. Tuck the leafy tops under the sablefish fillets to keep them from burning.

 

Toss and arrange veggies

In a large bowl, toss potatoes, broccolini, and green onions with remaining glaze. Spread around the sablefish, placing potatoes cut-side down.

 

Roast and broil

Roast for 17 minutes. Then turn the broiler on high and broil for 60–90 seconds until the fish caramelizes. Watch closely!

 

Finish and serve

Remove from oven and gently remove any bones from the sablefish. Serve warm, straight from the sheet pan.