Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb fillet (or 2 smaller fillets) $4.99 sale (1 lb)
• Organic Cauliflower 1 lb (about 1 small head), cut into florets $2.99/lb
• Organic Baby Bok Choy 1 lb (about 2–3 small heads), halved lengthwise $3.99/lb
• Organic Ginger Root 1 tbsp finely grated, divided $5.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced, divided $2.79
• Olive oil 2 tbsp, divided
• White miso paste 2 tbsp
• Soy sauce 1 tbsp
• Honey or brown sugar 2 tsp
• Rice vinegar or apple cider vinegar 2 tsp
• Sesame oil (optional) 1 tsp
• Black pepper 1/4 tsp
• Salt to taste (go light; miso/soy are salty)
• Water 3–4 tbsp (for steaming bok choy)

Instructions

1. Prep + heat: Heat oven to 450°F. Line a sheet pan for easy cleanup.
2. Roast the cauliflower: Toss florets with 1 tbsp olive oil, half the garlic, a pinch of pepper, and a small pinch of salt. Roast 18–22 minutes, flipping once, until browned and tender.
3. Make the glaze: In a small bowl, whisk miso, soy sauce, honey/brown sugar, vinegar, 1/2 tbsp grated ginger, and (optional) sesame oil. If thick, loosen with 1–2 tsp water.
4. Cook the fish (oven): When cauliflower is about halfway done, push it to one side of the pan. Add rockfish to the empty side, brush generously with miso glaze. Roast 10–14 minutes (depending on thickness) until fish flakes easily.
5. Steam the bok choy (stove): While fish roasts, heat a skillet over medium. Add remaining 1 tbsp olive oil, remaining garlic, and remaining ginger; cook 20 seconds. Add bok choy cut-side down, add 3–4 tbsp water, cover 2–3 minutes. Uncover and cook 1–2 minutes more. Taste and add a tiny splash of soy if needed.
6. Serve: Plate roasted cauliflower and bok choy, top with rockfish. Brush any extra glaze on the fish right before serving for shine and punch.