After returning home from New York, my daughter asked me to cook more vegetables. I was surprised and said I always do. Then she explained that she loved trying the popular foods in New York but they were mostly carbs, and now wanted to make up for the missing vegetables. Keeping up with her desire, I made all the dishes that week with more vegetables, including this Thai Fish sheet pan/ traybake. It’s full of nutritious ingredients and a flavorsome marinade to give it a lift. I do hope you’ll like it as much as we do. Be sure to watch the recipe video too!
One-pan recipes are some of my favorites because they’re quick, easy, healthy, mess free, and actually taste good! This flavorful and nourishing Fish sheet pan hits all the marks! It piles on plenty of veggies and is smothered in a spicy Thai red curry sauce. Every bite is bursting with fresh Thai flavors. If you have never made a Thai Fish sheet pan/ Traybake, you’re in for a treat! It’s more like a cozy meal of roasted veggies with fish that comes together in 30 minutes. It almost sounds too good to be true, doesn’t it? Well, it’s not. It’s absolutely delish and a total crowd pleaser, you can make with minimal effort!
To get started on this dish, preheat the oven to 400 degrees F and place the rack in the middle. First, prepare the Thai red curry sauce using coconut cream (skimmed from chilled coconut milk), lemongrass, Kaffir lime leaves, Thai red curry paste, red chili powder (the paste I used wasn’t very spicy), fish sauce, salt, lime juice, ginger, coconut palm sugar, lime zest, and sesame oil. This glorious sauce goes over the vegetables and fish. I used halibut, but any skinless white fish fillet works well; I’ve tried it with salmon, but my family didn’t approve. For a vegan option, firm tofu is a fantastic substitute. While traditional Thai recipes often include fish sauce, you can easily skip it or substitute it with a seaweed-based alternative.
For the vegetables, use whatever you have on hand. I used broccoli, snow peas, frozen corn, red onion, colored bell peppers, and cherry tomatoes, which paired wonderfully with the halibut. I like to mix up the vegetables by season, but I always add corn for a touch of sweetness to balance the spice of the sauce.
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Nutritious and quick one pan dinner of fish and veggies infused with Thai flavors.
Ingredients
- 5 halibut fillets, without skin, about 1 1/2 lbs
- 2 Tbsp Thai red curry paste
- 3 tbsp coconut cream from top of coconut milk
- 2 tsp coconut palm sugar
- 2 tsp fish sauce, or to taste
- 1/4 tsp turmeric powder
- 1-2 stalks lemongrass, tough outer part discarded
- 2 kaffir lime leaves, in fine juliennes (thinner the better)
- 1" piece ginger, grated
- 3/4 tsp red chili powder (only if you like it spicy)
- 1 tsp Thai red chilli pepper, in fine julienne or in thin rings for garnish
- 2 tbsp sesame oil (divided 1+1)
- 2 tbsp lime juice
- 4-5 cups vegetables - 1 average broccoli head, 1 1/2 cup frozen corn kernels, 2 small red onions red onion, 1red bell peppers, 1 yellow pepper, 1 cup cherry tomatoes, handful of snow peas
Instructions
- Chill canned coconut milk in the refrigerator for 2 hours or overnight.
- Thaw frozen corn kernels by putting it in a strainer & running it under hot water until they're thawed and dab away moisture with a paper towel.
- Slice the lime leaves into juliennes, (thinner the better).
- Use the micro plane grater to grate lemongrass.
- In a bowl, whisk in the coconut cream (skimmed from top of coconut milk), Thai red curry paste, turmeric powder, fish sauce, ginger, lime zest, lime juice, salt, red chili powder (if using), 1 tbsp sesame oil, Kaffir lime leaves juliennes, grated lemongrass, and coconut palm sugar.
- Season each fish fillet with salt and pepper and then brush generously with Thai red curry sauce on both sides. Set aside.
- You could line the tray with parchment paper, or foil, however I didn't. Add the vegetables to baking tray. Don't add snow peas and corn kernels yet.
- Pour the Thai red curry and reserved sesame oil over the vegetables and mix by hand to ensure each piece is coated.
- Add the corn kernels and snow peas to the empty bowl to pick up any remaining sauce clinging to the sides.
- Roast the vegetables in the oven for 15 minutes.
- Remove tray from oven add corn kernels and snow peas. Make space for marinated halibut fillets and nestle among the vegetables.
- Place the baking sheet back in the oven and bake for 12- 15 minutes or until done (depends on the thickness of fish).
- Remove the sheet pan from the oven. Garnish halibut with Thai chili rings.
- Serve immediately with rice if desired.
Bringing this sheet pan Thai Fish and Veggies dinner to Angie’s Linky party at Fiesta Friday.
Marcela
Happy Diwali for you and your family!!….This Thai fish with vegetables look so good!….I have to make it!….I have my own plant of lemongrass so I don’t have excuse…I need time because I’m super busy!…..I love okra with potatoes…..it is my favorite too…For Diwali, I also made Achari Paneer Recipe | Dhaba Style Paneer Gravy…..it was so good!…that will be my next post….Abrazotes, Marcela
Balvinder
Thank you Marcela! I am cooking paneer as well for tonight…. just plain we’ll be having it with daal.
Tandy I Lavender and Lime
I always crave vegetables when we get home from a trip that has seen us eating out a lot. This looks perfect.
angiesrecipes
So colourful, healthy and moreish! A big fan of halibut :-))
Judee
this is such a great idea. Although I do not eat fish, I often invite company and make fish. This would be perfect for a dinner party. Thanks.
Pattie
This is so BEAUTIFUL! I am totally making this. I am out of halibut, but another shipment is coming in two weeks. I cannot wait to try this!