Recipes

All Recipes from:
Sheet Pan Suppers by Molly Gilbert
120 recipes using fresh ingredients and easily prepared and placed on a sheet pan to cook to perfection. Not just for supper either, recipes include breakfasts, desserts, and snacks.






I use fillets of sole, when I can find them, though haddock, halibut, or cod are also good choices. Serve these with a simple green salad or a few slices of baguette and some salted butter, if you like.

1 1/2 pounds russet potatoes (about 2 medium), unpeeled and scrubbed, sliced into 1/4-inch-thick rounds

2 tablespoons extra virgin olive oil

4 cloves garlic, minced (roughly 1 tablespoon)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 skinless fillets sole or other firm white fish (each 5 ounces and 1 to 1 1/2 inches thick)

4 tablespoons (1/2 stick) unsalted butter

1 lemon, thinly sliced

8 sprigs fresh thyme

2 tablespoons capers, drained

Let's cook:

1. Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with parchment paper.

2. In a large bowl, toss the potatoes with the olive oil, garlic, salt, and pepper until thoroughly coated.

3. Assemble four potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist of 3 or 4 shingled rows and be roughly 4 by 6 inches; use 3 or 4 slices of potato per row.

4. Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, about 30 minutes. Remove the
pan from the oven.

5. Blot the fish fillets dry with a paper towel. Place one, skinned side down, centered on top of each potato raft. Top each piece of fish with 1 tablespoon butter, 2 lemon slices, and 2 sprigs thyme. Scatter the capers atop the fish and around the pan.

6. Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes.

7. Transfer the potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot.




Peanut sauce is like the chocolate sauce of dinnertime. I'm pretty sure I'd eat my shoe if it were covered in enough of it. This satay-inspired dish pairs my beloved peanut sauce with thinly sliced chicken and baby broccoli charred under the broiler. The whole dish cooks in only about 10 minutes but results in juicy chicken, tender broccolini, and thick, bubbly sauce. It's addicting. Keep it away from your shoes.

I've seen packaged thin-cut chicken breasts or cutlets at some grocery stores, but you can easily make your own by slicing a regular chicken breast in half horizontally to create two thin-cut pieces.

Olive oil cooking spray (optional)

1 tablespoon packed dark brown sugar

1/4 cup plus 2 tablespoons creamy peanut butter (commercial or natural)

1 tablespoon toasted sesame oil

1/4 cup low-sodium soy sauce

1 tablespoon sriracha sauce

1 tablespoon rice vinegar

1/4 cup warm water

1 tablespoon freshly squeezed lime juice

2 bunches broccolini (1 pound total)

4 to 6 thin-cut boneless, skinless chicken breasts or cutlets (1 to 1 1/2 pounds total)

Let's cook:

1. Preheat the oven to broil, with a rack 4 inches from the heat. Line a sheet pan with aluminum foil or mist it with cooking spray.

2. Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water, and lime juice in a medium-sizebowl until smooth. Set aside 1/4 cup of the peanut sauce for serving.

3. Rub the broccolini and chicken with the remaining peanut sauce to thickly coat, and arrange them in a tight single layer on the prepared pan. Broil, keeping a close eye on
the pan to prevent burning, and flipping the chicken halfway through, until the chicken is just cooked through, the broccolini is well charred, and the sauce is bubbly and deeply browned, 10 to 12 minutes.

4. Serve the chicken and broccolini hot from the oven with the reserved dipping sauce alongside.




This dish is deliciously simple. Beautiful sirloin tip steaks (which are nice and lean,
and cheap to boot) and fresh asparagus are broiled to perfection—in 10 minutes!

And while the broiler works its magic, all we need to do is whip up a salty, creamy,tangy feta sauce in the blender.

If asparagus isn't your thing, feel free to swap out another quick-cooking vegetable,such as sliced summer squash or some bright cherry tomatoes.

Olive oil cooking spray

2 bunches asparagus

5 tablespoons extra virgin olive oil

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 sirloin tip steaks (each 1 to 1½ inches thick; about 2¼ pounds total)

1 cup (about 6 ounces) crumbled feta cheese

½ cup sour cream

2 tablespoons apple cider vinegar

¼ cup finely chopped fresh chives

Let's cook:

1. Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray.

2. Snap off the bottom of one asparagus spear, to see where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same spot. Place the trimmed asparagus on the prepared pan, drizzle with 3 tablespoons of the olive oil, sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper, and toss to coat. Arrange the asparagus in a single layer around the perimeter of the pan and set the wire rack on top, nudging the asparagus aside as needed so the rack lies flat and even.

3. Blot the steaks dry with a paper towel. Season both sides with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Place the steaks on the wire rack.

4. Place the pan under the broiler (the steaks should be about an inch from the heat). Broil, flipping the steaks once, until well browned and charred at the edges, 4 to 5 minutes per side for medium-rare. (If you prefer your steak more or less done, adjust the cooking time accordingly.)

5. While the steaks and asparagus cook, make the feta cream sauce: Combine the feta cheese, sour cream, remaining 2 tablespoons olive oil, and cider vinegar in a food processor or blender. Puree the ingredients until smooth. Add salt and pepper to taste and give the sauce one last pulse. Pour the sauce into a bowl and fold in the chives.

6. Remove the pan from the broiler and allow the steak and asparagus to rest for 10 minutes on the rack. Transfer the steak to a cutting board before slicing it thinly.

Molly Gilbert, is a graduate of Amherst College and  the French Culinary Institute, a cooking instructor, food blogger (dunkandcrumble.com), former private chef, and recipe tester in the kitchen of Saveur. She lives in Seattle Washington with her husband, Ben.