One Pan Dinner: Whitefish, Asparagus, Potatoes

Happy Friday and hooray for a bonus post! The other night for dinner, I wanted something light and fresh. Summer fare for me should be light and fresh. Would you agree? I never follow my own rules, but anyway. Hah!

Fish and veggies are a good light meal. Normally I would even suggest grilling the fish *and* the veggies, but our grill is in sad shape and anyway the gas was empty.

So, sheet pan dinner it was. I hate heating up the oven when it’s hot, but it wasn’t like I was going to be cooking for hours, so it wasn’t that bad. Not counting the fish thawing time, this meal came together in under 30 minutes. I cooked everything on a cooking sheet with foil for 15 minutes at 425 degrees. The best part about it was probably the glaze that I made. What’s not to love about butter and olive oil and lemon juice?

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Ingredients:

2 whitefish fillets

Asparagus stalks

Baby white potatoes, chopped in half

 

Glaze Ingredients:

2 tbsp butter, melted

2 tbsp olive oil

juice of half a lemon

Pink Himalayan salt

Freshly ground black pepper

Handful of fresh basil, finely chopped

Whisk all ingredients together and pour/brush over fish and vegetables arranged on foil covered cooking sheet. Bake for 15 minutes at 425 degrees.

A Match Made in Foodie Heaven

Though I have tried a lot of ingredients and whole dishes that are not familiar to the standard American palate, there are many that I have enjoyed the taste of and not yet cooked with. Miso paste is one of those things. I love a good miso soup, but for some reason the idea of buying and actually working with the fermented soybean paste from Japan kind of intimidated me. Well, no longer! I ordered some white miso and red miso from Amazon last week and researched some recipes. Last night I concocted this incredible glaze and used it to coat chickpeas and toast them, as well as coat chicken breasts and bake them. This recipe can be doubled, tripled, whatever. I was slightly obsessing over this, hence the post title. It really IS that good.

Miso-Butter GlazeĀ 

2 tablespoons butter

1 heaping tablespoon white miso paste

1 teaspoon rice vinegar

Add miso and butter to small saucepan. Cook over medium heat until butter begins to melt. Use a wire whisk to combine, adding in the rice vinegar as the miso is mostly incorporated. Whisk till creamy. Pour over beans, chicken, sauteed greens, etc.

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Last night’s dinner ended up being a really amazing summer salad with the miso-butter chickpeas lending crunch in the midst of greens and strawberries, and miso-butter glazed chicken baked in the oven with small potatoes in my beloved cast iron skillet. The salad needs some tweaking texture-wise, so I am not sharing it here just yet, but hopefully it will be featured in the future!