Sheet Pan Thai Baked Fish with Broccolini

4.80 from 10 votes
30 minutes
Jump To Recipe

This easy, flavor-packed healthy sheet pan dinner is perfect for a weeknight or date night and comes together in about 30 minutes. Sheet Pan Thai Baked Fish with Broccolini has a sweet and spicy glaze easily pulled together with ingredients in your pantry.

“This was fantastic – my husband said it was the best dinner I ever made!”

Sheet Pan Thai Baked Fish with Broccolini on white plate with rice garnished with scallions.

Why This Recipe is a Keeper!

Here’s an easy Thai fish recipe you’re going to love!  A slightly spicy Thai sweet chili and lime glaze blankets fish fillets which are then baked with broccolini and garlic for the ultimate healthful and easy weeknight dinner–on one pan!

This Thai fish recipe with sweet chili sauce is:

  • Easy!
  • Doesn’t require any special knife skills.
  • Comes together in about 30 minutes.
  • Uses ingredients you may already have in your pantry.
  • Healthy!

If fish is not your thing, this would be equally delicious with chicken cutlets or tofu.

Let’s make this easy, delicious Thai-inspired fish dish!

Sheet Pan Thai Baked Fish with Broccolini on white plate with fork garnished with scallions.

How to make Sheet Pan Thai Baked Fish with Broccolini:

Recipe Ingredients:

Here are the ingredients you’ll need to make this sheet pan baked fish recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for Sheet Pan Thai Baked Fish with Broccolini in glass bowls.

Ingredient Notes and Substitutions:

  • Broccolini: Broccolini is a green vegetable that’s a hybrid of conventional broccoli and Chinese broccoli. It’s similar to broccoli but with smaller florets and longer, thinner stalks with a sweet flavor reminiscent of broccoli and asparagus. The entire plant is edible and requires very little prep–a quick trim of the bottom of the stem is all it requires. Because it’s sold in bunches, that’s easy to do with one cut.
  • Fish Sauce: Fish sauce is a condiment and flavoring liquid made from fish that’s coated in salt and fermented–sometimes up to two years. It’s a staple seasoning in East Asian and Southeast Asian cuisine. Each country in that region has its own version. Thai fish sauce , otherwise known as nam pla is the most common fish sauce and is readily available at international markets or the international aisle of most grocery stores.
  • Sweet Chili Sauce: Also known as Thai sweet chili sauce, this condiment is made with red chili peppers (often Fresno chile, Thai or red jalapeños), rice wine vinegar, garlic, sometimes fish sauce and sugar. It’s popular in Thai, Afghan and Malaysian cuisine.
  • Fish Fillets: I used Australis barramundi which is available in the frozen fish section and is very mild. However, almost any fish can be used such as tilapia, flounder, sole, sea bass, halibut and even salmon.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Preheat your oven to 400 degrees.
  • Place broccolini on a baking sheet along with thinly sliced garlic and minced ginger.
  • Toss the broccolini, garlic and minced ginger with oil and move it to the edges of the sheet pan.
Broccolini and garlic on rimmed sheet pan.
  • Nestle the fish fillets in the center of the sheet pan.
Broccolini and two pieces of fish on rimmed sheet pan.
  • Mix up the sweet chili glaze. Combine the sweet chili sauce, lime juice, fish sauce, Sriracha and remaining ginger in a small bowl.
Glass bowl with sweet chili glaze.
  • Pour the sweet chili-lime glaze over the fish.
  • Add lime wedges…
Broccolini and two pieces of fish with glaze poured over on rimmed sheet pan.
  • And bake!
Broccolini and two pieces of fish on rimmed sheet pan after being baked.
  • That’s it!! A delicious, easy, restaurant-quality sheet pan baked Thai fish recipe with broccolini for a healthy, one-pan meal you both will love!
  • Serve with jasmine rice, garnish with thinly sliced scallions and the incredibly juicy roasted lime wedges to bump up the flavor even more!
Sheet Pan Thai Baked Fish with Broccolini on white plate with fork and lime wedge.

Chef Tip:

  • Heating the lime wedges with the fish makes them super juicy and it’s better to squeeze warm or hot lime juice over a hot dish than lime juice that’s cold or room temperature.
Two servings of Sheet Pan Thai Baked Fish with Broccolini on white plates.

Frequently Asked Questions:

Can this Thai sheet pan fish recipe be made ahead of time?

Yes! This can be assembled 24 hours in advance.  Cover and refrigerate until ready to bake. Let sit at room temperature while the oven preheats.

What is the difference between broccoli and broccolini?

Broccoli has a thick stem and a large head.  Broccolini is a cross between broccoli and Chinese broccoli, has long, firm stalks that are thinner and more tender than those of broccoli, a few small leaves and small florets.

What other types of fish can be used?

Almost any type of fish can be used in this Thai fish recipe: Sole, catfish, tilapia, cod, sea bass, halibut or salmon.

Sheet Pan Thai Baked Fish with Broccolini on white plate with fork.

For more easy Thai-inspired recipes, try my:

Get all my delicious fish and seafood recipes at: Fish and Seafood Recipes – From A Chef’s Kitchen and more sheet pan dinners at 30 Best Healthy Sheet Pan Dinners!

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Sheet Pan Thai Baked Fish with Broccolini on white plate with fork.

Sheet Pan Thai Baked Fish with Broccolini

4.80 from 10 votes

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By: Carol | From A Chef’s Kitchen
This easy, healthful flavor-packed sheet pan meal is perfect for a weeknight or date night dinner and comes together in about 30 minutes. Sheet Pan Thai Baked Fish with Broccolini has a sweet and spicy glaze easily pulled together with ingredients in your pantry.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Fish and Seafood
Cuisine Thai
Servings 2
Calories 290 kcal

Ingredients
  

  • 2 bunches broccolini
  • 2 tablespoons canola oil - or as needed
  • 2 teaspoon minced ginger - divided
  • 3 cloves garlic - thinly sliced
  • 1 pinch Salt
  • 1/4 cup sweet chili sauce
  • 2 large limes - 1 juiced (approximately 2 tablespoons), the other cut into quarters
  • 1 teaspoon fish sauce
  • 1 teaspoon Sriracha hot sauce
  • 2-3 (6-8 ounce) white fish fillets - such as barramundi, tilapia, flounder, sole, etc.
  • Thinly sliced scallion - for garnish
  • Cooked jasmine rice - for serving

Instructions
 

  • Preheat oven to 400 degrees.
  • Place broccolini on a baking sheet. Drizzle with canola oil, sprinkle with 1 teaspoon minced ginger and sliced garlic. Toss to coat and spread out into one even layer. Tuck the garlic under the broccolini to prevent it from burning. Sprinkle the broccolini with a little salt.
  • In a small bowl, whisk together sweet chili sauce, lime juice, fish sauce, Sriracha and remaining ginger.
  • Nestle fish fillets in the broccolini.
  • Pour sauce over the fish. Place lime wedges around broccolini and fish.
  • Bake for 15-18 minutes or until fish flakes easily with a fork and broccolini is cooked and lightly browned around the edges.
  • Serve fish and broccolini over jasmine rice. Pour any pan juices back over fish.
  • Garnish with roasted lime wedges and thinly sliced scallion.

Notes

MAKE AHEAD:  Can be assembled 24 hours in advance.  Cover and refrigerate until ready to bake.  Let sit at room temperature while the oven preheats.

Nutrition

Serving: 1 | Calories: 290kcal | Carbohydrates: 37g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 679mg | Potassium: 109mg | Fiber: 4g | Sugar: 21g | Vitamin A: 3038IU | Vitamin C: 179mg | Calcium: 152mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating




11 Comments

  1. 5 stars
    Hi Carol, we made this tonight after seeing it on Instagram and everyone loved it including the teenagers. Your Southwestern lentil dish is also one of our go-to recipes. Greeting from Dublin (and Alayna is my mother-in-law!). Louise

    1. Hi, Louise, SO great to hear from you!!! Thanks so very much and so happy you and everyone enjoyed! Can’t believe you and Andrew have teenagers already. Thanks again!

  2. 5 stars
    Fantastic flavor for an easy weeknight dinner. I pan fried my very thin swai fillets and roasted fresh broccoli separately. Served over jasmine rice. Yum!

    1. Hi, Jackie, Thanks so very much and so happy you enjoyed! The fish is definitely interchangeable and you could do other green vegetables. Thanks again!

  3. 5 stars
    Really enjoyed this! It has so much flavor and requires so little effort. I found your recipe and was so happy that I had everything needed in my kitchen except for fresh broccolini. I subbed frozen broccoli florets and it still was delicious. Served with a salad of mixed greens, cucumber, and carrot tossed in a sesame soy vinaigrette along with coconut rice garnished with fresh cilantro. Thanks for a very tasty meal that came together in a jiffy!

  4. 5 stars
    This was fantastic – my husband said it was the best dinner I ever made! Didn’t have broccolini and served with a Thai quinoa salad – it was great!

  5. 5 stars
    I made this the other night for dinner. So easy and delicious! I especially liked the flavor of the lime in the sauce. I didn’t have broccolini, so I substituted Brussels sprouts and it was yummy. Will definitely make again.

  6. This looks amazing and flavourful! I love one sheet pan meals – so much easier to clean up and all the flavours blend beautifully together – bonus! Thanks so much for sharing. I will have to keep this away from the kids (too spicy still) but hubby will love it.