2 heads broccolini, (12 ounces total) trimmed
3 tablespoons canola oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Four 5- to 6-ounce, skin-on arctic char fillets (see note)
1 cup frozen, shelled edamame
2 tablespoons fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1½ teaspoons peeled, grated fresh ginger root
2 cloves garlic, minced
Preheat the oven to 425 degrees.
Toss the broccolini with 1½ 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 ½ 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.
Note: If you can't find arctic char, salmon or snapper may be substituted.
Drizzle the fish and vegetables with the sauce, and serve.
Nutrition | Per serving: 410 calories, 37 g protein, 9 g carbohydrates, 22 g fat, 6 g saturated fat, 40 mg cholesterol, 560 mg sodium, 2 g dietary fiber, 3 g sugar
From nutritionist and cookbook author Ellie Krieger