10-Minute Sheet Pan Fish with Crispy Kale

White fish on a sheet pan with kale and lemon

Yes, you read that right. This easy sheet pan fish recipe cooks in about 10 minutes, and sometimes even less than that. 

So allow me to introduce your new go-to sheet pan dinner: Flaky white fish and piles of crispy kale doused in a spicy chili oil with capers and lemon, ready in 10 minutes.

It’s by far the fastest full meal on my site, a truly easy weeknight dinner recipe that, in terms of speed, puts the rest of them to shame. Sorry, Sheet Pan Chicken.

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 this one-pan fish and veggies with different types of kale (curly, lacinato, purple!), or with other hearty, leafy greens like Swiss chard or escarole.

Let’s make sheet pan fish

The fish and kale are roasted simply with olive oil, salt, pepper, and a smattering of capers.

All of the flavor comes from the oil that you drizzle over at the end— loaded with lemon, chili, and garlic. 

The spicy chili oil is inspired by this recipe from Alison Roman, who I’m pretty sure invented the concept of drizzling a homemade, flavorful oil over a finished dish.

Most meals now feel incomplete without it.

Close-up of a flaky white fish on a plate with a spoon

The cooking time is key here: 10 minutes at 425 degrees 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 make the meal complete.

10-Minute Sheet Pan Fish with Crispy Kale

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.10 out of 5)
Dinner American
By Samantha Serves: 4
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes

Introducing your new go-to sheet pan dinner: Flaky white fish and piles of crispy kale doused in a spicy chili oil with capers and lemon, ready in 10 minutes.


  • ¼ cup olive oil, plus more for drizzling
  • 1 garlic clove, peeled and finely grated or pressed
  • 3/4 tsp red pepper flakes
  • 1 1/2 lemons, juice from ½ a lemon, the other lemon thinly sliced
  • 1.5 lbs flounder, tilapia, sea bass, or other thin white fish
  • Salt and freshly cracked black pepper
  • 2 small bunches kale (or 1 large), de-stemmed and sliced or torn into bite-sized pieces
  • 2 Tbsp capers, drained
  • Flaky sea salt optional, for serving



Heat oven to 425℉. In a measuring cup, combine ¼ cup olive oil, garlic, red pepper flakes, and juice from ½ a lemon. Whisk to combine.


On a parchment or nonstick foil-lined sheet pan, place the fish and season it with olive oil, salt, and pepper. Place lemon slices on top of the fish and scatter kale and capers on top. Drizzle kale with olive oil and season with salt and pepper, toss the kale a bit with your hands to make sure everything is evenly seasoned.


Place in oven and roast until kale is wilted and lightly charred, and fish is opaque and cooked through (an instant-read thermometer inserted into the thickest part of the fish should read 145°F), 5-15 minutes (it will take longer to cook if you have a ton of kale on top, or if your cut of fish is thicker). If the kale starts to get too crispy before the fish is cooked, remove it from the sheet pan and transfer it to a plate for serving.


Remove cooked fish from oven and drizzle kale and fish with the garlic oil. Sprinkle flaky sea salt on top and serve right away.


Serve with pasta or thick slices of toasted bread Zesty and refreshing white wines will balance the delicate fish and cool down the heat of the spicy chili oil. Pinot Grigio, Vinho Verde, Albariño, or Sauvignon Blanc would be great options.

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  • Reply
    September 19, 2018 at 11:18 am

    5 stars
    This looks so yummy and healthy!!

  • Reply
    September 20, 2018 at 8:08 am

    5 stars
    I am all about minimizing dishes (and keeping it simple!)- this recipe is as delicious as it is easy to prepare!

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