Preheat the oven to 425°F. Prepare a sheet pan with parchment paper. In a small mixing bowl, add the chili crisp, honey, lime juice, oil, and salt. Whisk to combine.
Place the sablefish fillets on the sheet pan, arranging them far apart from each other.
Season the fillets with salt. Brush some of the glaze on the fillets to coat, reserving the rest of the glaze for the vegetables.
Next, brush the bok choy with the glaze and arrange them cut side down on the sheet pan, tucking the green leaves under the sablefish fillets to prevent them from burning.
In a larger mixing bowl, add the red potatoes, broccolini, and green onions. Toss in the remaining glaze. Arrange them on the sheet pan around the sablefish and bok choy, ensuring the potatoes are cut side down.
Place the sheet pan in the oven and roast for 17 minutes.
Turn the broiler on high and broil for an additional 60-90 seconds to caramelize the fish, watching closely.
Remove the sheet pan from the oven and serve.
