Sheet Pan Teriyaki Baked Striped Bass with Broccoli.
Pacifico striped bass filets, broccoli and red onion with a quick homemade teriyaki sauce baked together on a sheet pan and served alongside brown rice and lime wedges. This simple sheet pan dinner is ready in 20 minutes and is guaranteed to please everyone in the family.
Thanks to my friends at FultonFishMarket.com for sponsoring this post and thanks to you, my readers, for supporting brands that help keep Jenny Shea Rawn running. As always, all opinions are my own.
Who loves a good sheet pan meal?! I would bet the answer is likely all of us, right? Most sheet pan dinners are quick, fuss-free and balanced (they usually contain at least one veggie and a protein – and sometimes, even a starch). Ohhhh – and don’t we all love the ease of clean up after a sheet pan meal?
This Sheet Pan Teriyaki Baked Striped Bass with Broccoli is no exception to those sheet pan promises. It’s fuss-free, healthy and ready in 20 minutes – perfect for busy weeknights. And, if your family loves teriyaki sauce as much as my family, they’re going to love this dinner.
Now – a quick recipe note because we are all busy, whether you’re a parent or not. You can (and we have!) used store-bought teriyaki here and there is no shame in that. On busy weeknights, sometimes the last thing you (and I) feel like doing is whipping up a sauce for a meal.
But, if you have 5 minutes to spare, make the sauce, it’s worth it. And, there will be enough left over to use as a glaze for another meal – think salmon, tuna – or shrimp – any of those would be fabulous.
Have you ever had striped bass before? If not, put it on your must-try list! This Pacifico striped bass has a clean mouth feel and a semi-firm, flaky texture. It also has a skin that crisps up beautifully – if crispy fish skin is your thing – my Dad loves the stuff.
A bit more about Pacifico striped bass:
They are sustainably ocean-raised in the pristine marine sanctuary in Baja California Peninsula, in Northwestern Mexico — not to be confused with the hybrid striped bass farmed in freshwater ponds and lakes. Pacifico striped bass (also known as rock fish or stripers) are large fish with black stripes running along their silvery metallic sides.
Is Pacifico striped bass sustainable?
Yes! Pacifico is the only four-star Best Aquaculture Practices (BAP) striped bass, the highest designation in the program.
Is striped bass good for you?
Yes! Striped bass is rich in protein, important for muscle and bone health. It’s also rich in Vitamin B12, essential for neurological function and red blood cell formation and omega-3 fatty acids, essential for heart and brain health.
Here’s how to make this Sheet Pan Teriyaki Baked Striped Bass with Broccoli recipe:
Sheet Pan Teriyaki Baked Striped Bass with Broccoli
For the teriyaki sauce
- 1/4 cup water
- 1/4 cup seasoned rice vinegar
- 1/2 cup reduced sodium soy sauce
- 1/4 cup brown sugar
- 1/4 teaspoon toasted sesame oil
- 1 finger fresh ginger, grated or finely minced (just over 1 tablespoon minced)
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional – this will add heat to the sauce)
- 1/2 teaspoon toasted sesame seeds
- 2 tablespoons corn starch
- 1/4 cup cold water
For the striped bass, broccoli and red onion
- 1 head broccoli, cut into florets
- 1/2 medium red onion, thinly sliced
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 16 ounces striped bass filets
- Sliced scallions optional
- Toasted sesame seeds optional
- Lime wedges
- Cooked brown or white rice
- Preheat the oven to 425 degrees F. Line a baking sheet with tin foil or parchment paper.
- In a small saucepan over medium high heat, combine water, rice vinegar, soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper flakes and sesame seeds. In a small bowl, whisk together cornstarch and cold water until cornstarch is dissolved. Add to the saucepan and whisk to combine. Bring mixture to a boil, then reduce to a simmer. Remove from heat.
- Add broccoli and red onion to the sheet pan. Drizzle with olive oil and sprinkle with salt. Toss. Make room in the center of the sheet pan for the striped bass filets. Portion out about ¼ cup of the teriyaki sauce – you’ll use this for brushing the fish and veggies. Place the remaining sauce into a small serving bowl. Using a brush, brush filets and veggies with teriyaki sauce reserved for the fish and veggies. Discard any remaining sauce (that touched the raw fish).
- Place the sheet pan into the oven and bake for 10-12 minutes or until fish is opaque, flakes easily and is cooked through. If desired, broil for the last 1-2 minutes to caramelize the teriyaki sauce. Remove from oven.
- Sprinkle fish with scallions and sesame seeds.
- Serve fish and veggies with lime wedges, cooked brown rice and the reserved teriyaki sauce.
- Store any remaining teriyaki sauce in an airtight container for up to one week. To reheat teriyaki sauce heat on low in a saucepan until warmed and sauce loosens a bit. Or heat for a few seconds at a time in the microwave, stirring in between intervals.
PIN this baked striped bass sheet pan recipe for later:
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