Created by Jenny Shea Rawn

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.

Ingredients 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

For serving

  • 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. 

Notes Time saving tip: use a store-bought teriyaki sauce instead of this home-made version.

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