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.

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.

  • Prep Time:

    10 minutes

  • Cook Time:

    18-19 minutes

  • Total Time:

    30 minutes

  • Servings:

    4

  • 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

  • Instructions:

    1. 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. 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. 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. In a large bowl, toss potatoes, broccolini, and green onions with remaining glaze. Spread around the sablefish, placing potatoes cut-side down.
    5. Roast for 17 minutes. Then turn the broiler on high and broil for 60–90 seconds until the fish caramelizes. Watch closely!
    6. 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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