Arctic Char, Broccolini and Edamame With Soy-Ginger Sauce 4.000

Deb Lindsey for The Washington Post

Nourish Nov 24, 2017

This sheet-pan dinner is healthful, packed with flavor and ready in 20 minutes. Consider it a tasty antidote to a hectic day.

If you can’t find arctic char, salmon or snapper may be substituted.

To read the accompanying story, see: Once turkey’s off the table, try a sheet-pan fish dinner.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 2 heads broccolini, (12 ounces total) trimmed
  • 3 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Four 5- to 6-ounce, skin-on arctic char fillets (see headnote)
  • 1 cup frozen, shelled edamame
  • 2 tablespoons fresh orange juice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 1/2 teaspoons peeled, grated fresh ginger root
  • 2 cloves garlic, minced

Directions

Preheat the oven to 425 degrees.

Toss the broccolini with 1 1/2 tablespoons of the oil and season with 1/8 teaspoon each salt and pepper, right on a rimmed baking sheet. Roast (upper rack) for 5 minutes.

Meanwhile, pat the fillets dry, then brush them with 1 tablespoon of the oil and season with the remaining 1/8 teaspoon each salt and pepper.

Toss the edamame in a medium bowl with the remaining 1/2 tablespoon of oil.

Remove the baking sheet from the oven; use a spatula to toss and rearrange the broccolini so that there is room at the center of the baking sheet for the fish. Scatter the edamame on top of the broccolini. Place the fillets, skin sides down, in the center of the baking sheet. Return to the oven and roast (upper rack) for 8 to 10 minutes, until the arctic char is no longer translucent and the broccolini is crisp-tender and charred a bit.

While the fish is cooking, combine the orange juice, soy sauce, rice vinegar, ginger and garlic in a small saucepan over medium-high heat. Bring to a boil and cook for about 2 minutes, or until the mixture has slightly reduced.

Drizzle the fish and vegetables with the sauce, and serve.

Rate it

Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Sarah Brooks.

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Email questions to the Food Section at food@washpost.com.