One-Pan Chili Crisp Alaska Sablefish (Black Cod)
- Prep Time: 10 minutes
- Cook Time: 18-19 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4 servings
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
Preparation
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Step 1 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.
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Step 2 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.
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Step 3 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.
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Step 4 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.
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Step 5 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!
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Step 6 Finish and serve
Remove from oven and gently remove any bones from the sablefish. Serve warm, straight from the sheet pan.
