TERIYAKI BAKED BASS WITH BROCCOLI

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