The idea for this one began with my adoration of roasted broccoli and the way, when it is cooked in a hot oven with a light coating of oil, its florets crisp up and take on a lovely char, while the stems cook to a perfect crisp-tender. When making it last, I noticed there was plenty of space left on the sheet pan and thought, why not add a protein and turn a favorite side into a complete meal?
The result is this sumptuous but simple one-pan dinner. I used broccolini for a change of pace, but you could substitute regular broccoli. Once the vegetable gets a five-minute head start in the oven, you add buttery, pale-pink fillets of arctic char (or salmon or snapper) to the pan and a sprinkle of bright green edamame. While that cooks, you pull together an easy Asian sauce made with soy sauce, orange juice, rice vinegar, ginger and garlic, cooking it down for a few minutes to meld and concentrate those flavors. The sauce is drizzled over the roasted fish and vegetables, tying everything together.
This is a meal you can count on to restore and replenish you not only after the holidays, but any time of year.