One-Pan Chili Crisp Alaska Sablefish (Black Cod)

This bold and flavorful one-pan dish features wild Alaska sablefish (black cod) glazed in a sweet and spicy chili crisp sauce. Roasted alongside crisp-tender vegetables, it’s an easy, no-fuss dinner that brings out the rich, buttery texture of sablefish with a kick of heat and just the right touch of sweetness.

Sheet pan with roasted Alaska sablefish (black cod) glazed in chili crisp sauce, surrounded by colorful vegetables like bell peppers and onions, served hot and caramelized.

  • 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

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

Recipe courtesy of Chef Maya Wilson.

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