These easy, flavorful sheet pan fish fajitas are perfect for busy weeknights! A simple, one pan dinner featuring bell peppers, onion, and barramundi. Ready in 30 minutes.
This post was sponsored by our friends at The Better Fish®.
These sheet pan fajitas are ready in half an hour and easy to customize: Perfect for busy weeknights when cooking just feels like a lot.
We're using barramundi in this recipe: This hearty, meaty white fish holds its shape well after roasting, making it a perfect blank canvas for the quick, spicy chili marinade we're using here. Barramundi also isn't super "fishy", which makes it a great choice if you're cooking for pickier eaters or folks who don't tend to love seafood.
Ingredients
For a full ingredients list with exact quantities, scroll to the recipe card below.
Before you get started, we want to highlight a few quick things:
- Barramundi fillets are the star of the show here! We used two large, thawed portions of this skinless barramundi (about 12 ounces total). Sustainably-raised barramundi is available in the freezer section at most major grocery stores. Check out our guide to barramundi recipes for tons of info on sourcing, thawing, and cooking barramundi!
- Sliced onion and bell peppers round out our fajita filling. We used one red and one yellow bell pepper here, but any bell peppers will work!
- Poblano pepper slices add a bit of heat and depth to these fajitas. Skip this ingredient if you don't want any spice (or add extra if you want more heat!)
- A quick chili powder, cumin, and olive oil sauce adds a ton of flavor. We recommend using a smoky chipotle powder or ancho chili powder here!
Variations and Substitutions
These sheet pan fajitas are so forgiving - the recipe is easy to customize with whatever you have on hand! A few of our favorite riffs:
- Add toppings. Serve these fajitas with sour cream, hot sauce, cabbage slaw, salsa, avocado crema, cilantro yogurt sauce, or any of your favorite toppings! We like a simple garnish of fresh cilantro and lime wedges.
- Skip the tortillas and serve this fajita filling over rice, greens, beans, or your favorite burrito bowl accompaniments!
- Mix up the veggies. Add squash, broccoli, zucchini, sweet potato, or anything you have on hand to this fajita mix.
- Swap the barramundi for another meaty fish like cod, halibut, mahi mahi, or salmon. You can also use chicken, shrimp, or steak instead of fish if you prefer. Note: If you use an alternate protein, you will likely need to adjust the cook time.
Instructions
Make the sauce
Whisk olive oil, chili powder, and cumin together in a small bowl with a pinch of salt (Image 1, above). Set this sauce aside (2) while you prep the rest of the ingredients.
Add the peppers and onion to a large sheet pan; pour half the sauce over top (Image 3, above). Use tongs to toss everything together (4), then transfer to the oven. Bake for 15 minutes, until the veggies have just started to soften.
Remove the pan from the oven; use tongs to give the veggies a toss (5). Make a bit of room on the sheet pan, then tuck the barramundi fillets into the space you created (6).
Pour your remaining sauce over the barramundi (7). Use the back of a spoon (or your kitchen tongs) to spread the sauce evenly over the fish (8).
Food safety tip: Transfer any utensils - like tongs - to the dishwasher (or wash them well by hand) immediately after they touch raw fish. Use fresh, clean utensils to serve these white fish fajitas once everything is cooked!
Return the sheet pan to the oven (9). Bake until the veggies are browned and the fish is cooked through (10). Barramundi is ready when it turns bright white and flakes easily with a fork.
Use a spatula to gently break the fish into large pieces - this makes it easier to load everything into tortillas - then top with fresh chopped cilantro and a squeeze of fresh lime juice.
Serve immediately with tortillas and your favorite toppings!
FAQs
We love barramundi in this recipe because it's hearty, meaty, and holds its shape well (it's really a perfect fajita fish!) You can mix up the fish in these oven baked fajitas if you like, though: Cod, halibut, salmon, or shrimp also work well here. Just keep in mind that you may need to adjust the cook time depending on the protein you use. You can also make this recipe with chicken, pork, or steak if you don't want to use seafood (it's also great with our meal prep turkey meatballs!)
Yes! You can absolutely cook barramundi straight from the freezer. If you're using frozen white fish fillets for these sheet pan fajitas, place them on the sheet pan at the same time you add the veggies, and bake everything together for the entire time (instead of adding the fish halfway through). You may still need to adjust the cook time depending on the size of your fish, and keep in mind that frozen fish may not cook as evenly as thawed fish.
Yes - feel free to play with the blend of the spicy olive oil in this recipe! We like the simplicity of chili powder and a bit of cumin, but you can also add things like garlic powder, paprika, cayenne pepper, red pepper flakes, or onion powder. We recommend starting with the sauce as written, then adding to the spice mix as needed to suit your tastes.
More Easy Barramundi Recipes
Hungry for more? Check out our full collection of barramundi recipes, or jump right in with one of our reader favorites:
Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!
📖 Recipe
Sheet Pan Barramundi Fajitas
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Seafood
- Cuisine: Mexican-American
Description
Delicious one pan fajitas - perfect for busy weeknights!
Ingredients
For the Sauce:
- ¼ cup olive oil
- 1 teaspoon chili powder (we recommend a chipotle or ancho chili powder)
- ¼ teaspoon ground cumin
- kosher salt, to taste
For the Fajitas:
- 2 large bell peppers, seeded and sliced (we used one yellow pepper and one red pepper)
- 1 large poblano pepper, seeded and sliced
- ½ large yellow onion, sliced
- 10-12 ounces barramundi, thawed (see recipe notes)
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 8 fajita-sized flour tortillas (about 4-6" in diameter)
Instructions
Prep & Make the Sauce:
- Heat oven to 400° Fahrenheit while you prep your ingredients.
- Whisk olive oil, chili powder, cumin, and salt together in a small mixing bowl. Set aside.
Make the Fajitas:
- Place sliced bell peppers, poblano, and onion on a large sheet pan. Pour half of your prepared sauce over the veggies; use tongs to toss them together until they are evenly coated. Spread veggies out over the pan to give them as much room as possible, then place in the hot oven and bake for 15 minutes.
- Remove sheet pan from the oven. Use tongs to give the veggies a toss, and then push the veggies towards the sides of the sheet pan to make room for the barramundi.
- Place the barramundi fillets into the spaces you just created on the pan. Spread remaining sauce over the top of the fish.
- Return the sheet pan to the oven and bake another 12-15 minutes, until the veggies are browned and the fish is cooked through. When it's cooked, barramundi will turn bright white and will flake easily with a fork. Pro Tip: Heat up your tortillas while the barramundi cooks.
- Gently flake the barramundi into large pieces so it's easier to load into your tortillas. Top with cilantro and a squeeze of lime. Serve immediately.
Notes
A note on barramundi. We developed this recipe with The Better Fish Simply Skinless barramundi fillets, which are typically 4-6 ounces apiece. In these photos, we used 2 portions that totaled about 12 ounces. Don't worry if the exact weight of the barramundi is a little off - you can eyeball this a bit and add more or less fish depending on how full you'd like each fajita. Use a full barramundi fillet instead of portions if you like (you may need to adjust the cook time).
Thaw frozen barramundi before cooking for best results. If you don't have time to thaw the fish, you can the barramundi straight from the freezer: Add frozen barramundi to the sheet pan when you first add the veggies, and let it cook the entire time (as opposed to cooking the veggies on their own for a bit before adding the fish). Keep in mind that frozen barramundi may not cook as evenly, and you will likely need to adjust the cook time, so keep an eye on it.
Cut veggies to roughly the same size to ensure they cook evenly.
Additions and Substitutions. Use salmon, shrimp, cod, or halibut in place of barramundi (you may need to adjust the cook time). Add extra veggies (sweet potato, broccoli, carrots) to the onion and bell pepper mix if you like. Use less poblano if you don't like spice; add more if you'd like more heat. You can also use a jalapeño or two in place of the poblano if you prefer.
Warm your tortillas for best results. We used flour tortillas in these photos, and lightly charred them on the stovetop just before serving. Corn tortillas are also great here. Learn more: How to warm up tortillas.
Nutrition
- Serving Size: 2 fajitas
- Calories: 568
- Sugar: 4.6 g
- Sodium: 1275 mg
- Fat: 25.5 g
- Carbohydrates: 59.6 g
- Protein: 26.4 g
- Cholesterol: 51 mg
Katie
I’m wondering please if this would reheat well the next day? Or how long leftovers would last in the fridge please?
Rhonda @ Life As A Strawberry
This will last in the fridge, in an airtight container, for 3-4 days, reheat in the oven (or a skillet) until warm.
Jessica
Make this a lot and love it. Super easy. Have also made it with salmon and with frozen fish sticks in a pinch. Love that it's all just one pan.
Team Life As A Strawberry
WAHOO! Love the swap for salmon or frozen fish sticks!