Name: Sheet Pan Thai Baked Fish with Broccolini Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Thai
Ingredients: 2 bunches broccolini; 2 teaspoon minced ginger (divided); 3 cloves garlic, thinly sliced; Thinly sliced scallion (for garnish); 1 pinch salt; 2 tablespoons canola oil (or as needed); 1/4 cup sweet chili sauce; 1 teaspoon fish sauce; 1 teaspoon Sriracha hot sauce; 2 large limes (1 juiced, approximately 2 tablespoons; the other cut into quarters); 2-3 (6-8 ounce) white fish fillets (such as barramundi, tilapia, flounder, sole); Cooked jasmine rice (for serving)

Jump to Recipe· 4.1 from 8 reviews

If you love meals that are bursting with vibrant flavors yet come together effortlessly, then this Sheet Pan Thai Baked Fish with Broccolini Recipe is about to become your new go-to. It combines delicate white fish fillets infused with zesty lime, fiery Sriracha, and sweet chili sauce with tender broccolini roasted to perfection on a single pan. The result is a beautiful harmony of spicy, tangy, and fresh tastes all wrapped up in an easy-to-clean-up dinner that’s perfect any night of the week. Trust me, this recipe will quickly find a treasured spot in your recipe collection and your heart.

Ingredients You’ll Need

The image shows all the ingredients for a meal laid out on a white marbled surface. At the top left, there are two bunches of deep green broccolini with long stalks and small florets. To the right of the broccolini, there are four small glass bowls arranged in a rough square shape: the top bowl holds pale yellow canola oil, the right bowl has finely grated pale yellow ginger, the bottom bowl contains thinly sliced garlic with a smooth wet texture, and the left bowl has a small amount of brown fish sauce. Below these bowls, slightly to the left, is a small bowl with a deep red smooth Sriracha sauce. To the right of the Sriracha, there is a larger bowl filled with a thin, shiny, deep orange-red sweet chili sauce with dark red flecks. Below the sauces, there is a medium bowl filled with sliced scallions showing white and light green segments. Near the bottom left corner, a clear bowl holds two whole green limes. Below the limes, another clear bowl is full of white jasmine rice with soft, separate grains. To the bottom right, a white plate holds two raw fish fillets with pale pink flesh and slightly darker lines running through them. The items are spread evenly with black labels beside each ingredient. Photo taken with an iphone --ar 4:5 --v 7

This recipe keeps it wonderfully simple yet bold, relying on a handful of fresh, essential ingredients that each play their special role. Every component adds layers of flavor, texture, and color that make this dish a true delight on the palate and the plate.

Broccolini: Provides a crisp, slightly bitter green vegetable that roasts beautifully and balances the spicy sauce.
Canola oil: Helps everything roast evenly and develop a golden finish without overpowering the other flavors.
Minced ginger: Adds a warm, zesty kick that pairs perfectly with the fish and sweet chili sauce.
Garlic cloves: Thinly sliced to mingle with the broccolini and infuse the dish with aromatic depth.
Sweet chili sauce: Brings sweetness and gentle spice for that classic Thai-inspired flavor.
Fresh limes: One juiced for tang and brightness, the others cut into wedges to roast alongside the fish and broccolini.
Fish sauce: Adds umami depth that’s essential to authentic Thai cooking.
Sriracha hot sauce: Gives the sauce a welcomed spicy punch without overwhelming the dish.
White fish fillets: Choose mild, flaky varieties like tilapia, barramundi, or sole to soak up the bold sauce while remaining tender.
Scallions: Thinly sliced for a fresh, crisp garnish that adds just the right finishing touch.
Cooked jasmine rice: The perfect fluffy base to serve alongside, soaking up all the delicious juices from the pan.

How to Make Sheet Pan Thai Baked Fish with Broccolini Recipe

Step 1: Prepare Your Oven and Broccolini

Start by preheating your oven to 400 degrees Fahrenheit to get it nice and hot, ensuring your fish cooks quickly and the broccolini crisps up beautifully. Next, place the broccolini in a single layer on your baking sheet. Drizzle it generously with canola oil, then sprinkle half of your minced ginger and all the thinly sliced garlic on top. Toss everything carefully to coat each piece, tucking the garlic underneath so it roasts gently without burning. A light pinch of salt here will help bring out all the vegetable’s natural flavors during cooking.

Step 2: Whisk Together the Vibrant Sauce

In a small bowl, combine the sweet chili sauce, fresh lime juice, fish sauce, Sriracha, and the remaining minced ginger. Whisk it well until smooth and harmonious. This luscious sauce is the star player that will elevate your fish and broccolini into a dish bursting with complex, tangy, and spicy flavors that will dance happily on your tongue.

Step 3: Nestle the Fish and Add the Sauce

Carefully nestle your chosen white fish fillets amongst the broccolini on the baking sheet. Pour your freshly whisked sauce generously over the fish, making sure it’s evenly coated to soak up those bold Thai-inspired flavors. Arrange the lime wedges around the pan, which will roast alongside everything, adding bursts of citrus aroma and a little caramelized sweetness as they cook.

Step 4: Bake to Perfection

Place the sheet pan in the oven and bake for about 15 to 18 minutes. You want the fish to be perfectly flaky when pierced with a fork and the broccolini to have tender stems with lightly browned, crisp edges. The roasting lime wedges will become wonderfully aromatic and slightly caramelized, enriching the entire dish with their vibrant zestiness.

Step 5: Plate and Garnish

Serve the fish and broccolini hot over a bed of fluffy jasmine rice, spooning any pan juices back over for extra flavor and moisture. Finish with a sprinkle of thinly sliced scallions and the roasted lime wedges for a visually stunning presentation and a final burst of freshness and tang.

How to Serve Sheet Pan Thai Baked Fish with Broccolini Recipe

Two white plates on a white marbled surface each hold a meal made of three parts: a rectangular piece of cooked salmon covered in a shiny orange sauce with small bits, white rice sprinkled with green onion slices, and several stalks of roasted broccolini with light brown toasted garlic slices on top. Each plate has a wedge of lime resting on the rice near the salmon. A fork is placed inside each plate, one diagonally from the left and the other along the lower edge. A small white bowl with two lime wedges sits to the left of the plates, with scattered green onion slices nearby. A crumpled white cloth napkin rests near the top right plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh scallions are a must for their gentle crunch and bright, oniony flavor. You can also add a handful of chopped cilantro if you want to deepen the herbal note or a few toasted sesame seeds for a little nutty texture. The roasted lime wedges squeezed fresh at the table amplify the dish’s zesty character.

Side Dishes

Jasmine rice is the classic, fragrant base perfect for soaking up all the luscious sauce. For a lighter option, steamed cauliflower rice or a simple cucumber salad with a tangy dressing complement the dish beautifully. You could also add a crunchy Asian slaw to bring some fresh contrast to the warm baked elements.

Creative Ways to Present

For an impressive dinner, serve each fillet on a large white plate atop a neat mound of jasmine rice with the broccolini artfully arranged alongside. Drizzle some extra sauce around the edges for a restaurant-worthy touch. You might also place the entire sheet pan on the table for casual sharing and let everyone dig in family-style—nothing beats the cozy vibe of passing the pan around.

Make Ahead and Storage

Storing Leftovers

This Sheet Pan Thai Baked Fish with Broccolini Recipe keeps well in an airtight container in the refrigerator for up to two days. Just be sure to transfer the fish and broccolini into a shallow dish to help them cool evenly and preserve their textures as best as possible.

Freezing

While the broccolini may lose some crispness after freezing and thawing, you can freeze leftover fish fillets wrapped tightly in plastic wrap and foil for up to one month. It’s best to freeze the fish alone without the sauce or broccolini to maintain flavor and texture.

Reheating

Reheat leftovers gently in a low oven (about 300 degrees Fahrenheit) or on the stovetop covered with a lid to avoid drying out. Avoid using the microwave if you want to keep the broccolini tender and the fish flaky yet moist. Add a squeeze of fresh lime juice post-reheat to brighten the flavors back up.

FAQs

Can I use a different type of fish in this recipe?

Absolutely! This Sheet Pan Thai Baked Fish with Broccolini Recipe is versatile enough to work with any mild, white fish like cod, snapper, or even halibut. Just adjust the cooking time slightly based on the thickness of the fillets.

Is there a substitute for sweet chili sauce?

If you can’t find sweet chili sauce, you can mix a combination of honey or maple syrup with a bit of chili garlic sauce or sriracha to create a similar balance of sweet and spicy flavors.

Can I make this recipe vegan or vegetarian?

To veganize the recipe, substitute the fish with firm tofu or tempeh and replace fish sauce with soy sauce or tamari. The rest of the ingredients and method remain the same, still delivering on amazing flavors and textures.

How spicy is this dish?

The heat level comes mainly from the Sriracha and sweet chili sauce, which is mild to moderate in spice for most palates. You can adjust the Sriracha amount to suit your preference—less for milder taste and more if you love things fiery.

What if I don’t have broccolini? Can I use something else?

Yes! You can swap in regular broccoli florets, asparagus, or green beans. Just keep in mind that cooking times might vary slightly depending on the vegetable size and density.

Final Thoughts

This Sheet Pan Thai Baked Fish with Broccolini Recipe is a true winner in my book—effortless, packed with flavor, and perfect for warming up weeknights with something special yet fuss-free. I can’t recommend it enough for anyone craving delicious, wholesome food that feels both fresh and satisfying. Once you try it, I bet it will become a favorite in your kitchen too!