10-Minute Baked Sheet Pan Fish

What type of fish can I use?

You can use any thin white fish (less than 1-inch thick) for this recipe, such as tilapia, flounder, or sea bass. Looking for a sheet pan cod dinner instead? Or maybe hake? That would work too, but thicker fillets will take longer to cook. In that case, I’d add the kale to the sheet pan a little bit later in the cooking process so it doesn’t get too crispy.

Try it with different types of kale (curly, lacinato, purple!), or with other hearty, leafy greens like Swiss chard or spinach. Just add those to the pan later, as they are more tender than kale and will cook more quickly.

Let’s make sheet pan fish

The fish and kale are roasted simply with olive oil, salt, pepper, and a smattering of capers. Then, the flavor really amps up with a generous drizzle of lemon-chili-garlic oil that I now want to serve with every meal.

The cooking time is key here: 10 minutes at 425℉ is the perfect amount of time to get tender, flaky fish and bright green kale that has just begun to crisp at the edges. If you’re cooking with a larger fish or a different vegetable, consider roasting them on separate sheet pans so that you can better monitor their individual cooking times.

Sheet pan fish is a quicker-than-quick meal, it may even sneak up on you. So light the candles, set the table, and do the dishes before you even put the fish in the oven. Get your dinner accoutrements ready so you can enjoy the meal freshly roasted.

Finish with a sprinkle of flaky sea salt, which helps bring out the final flavors of the dish. A glass of wine and some crusty bread drizzled with olive oil also make the meal complete. Or, serve some lemony pasta alongside to soak up all of that flavorful chili oil (I love Pasta Primavera with Asparagus and Peas). This is the kind of meal you might actually spend more time eating than cooking — savor it!