Sheet Pan Asian Style Fish With Vegetables

Prep Time: 30 minutes

Bake Time: 40 to 45 minutes

Serves: 4 to 5

For The Vegetables

♦ 1 leek

♦ 1 large carrot, peeled

♦ approx. 6 ounces (1 container) shiitake mushrooms

♦ 1 large or 2 small baby bok choy

For The Fish

♦ 2 to 3 pounds fresh fish (cod is an affordable option), deboned and cut into 4 or 5 pieces

For The Sauce Part 1

♦ 4 Tablespoons Soy Sauce

♦ 2 Tablespoons peanut or neutral vegetable oil

♦ 1Tablespoon Brown Sugar

♦ 1 teaspoon fresh grated or finely chopped ginger

For The Sauce Part 2

♦ 1 Tablespoon Miso Paste

♦ 1 teaspoon mirin, sherry, or white wine

♦ 1 teaspoon toasted black or white sesame seeds

♦ 1/8 teaspoon of ground white pepper

For The Garnish (optional)

♦ fresh cilantro

♦ chopped roasted peanuts

Preheat oven to 450 degrees.  Prepare a standard size sheet pan by covering it with aluminum foil.  Cut the leek in half, then rinse with water.  Cut it in quarters, then slice about 1/8-inch slices and place them in a bowl of water, then give them a swirl with your hand (this will help any dirt or grit settle to the bottom of the bowl).  Set the bowl aside and be sure to thoroughly clean your cutting surface in case any grit is clinging to it.

Cut your carrot into thirds, then slice off the side of one of the pieces to create a stable base.  Cut the pieces into planks, then into matchsticks/julienne (these do not need to be super small).

Take the stems off the mushrooms by twisting or cutting them off, then slice into about ¼ inch pieces.

Cut the bottom off the bok choy and separate the leaves.  Wash them under running water to remove any dirt.  Starting at one end, slice the leaves into long 1/8-inch strips.  If you are in a hurry, you can just slice each of the vegetables into small pieces.

Mix the ingredients together for the Sauce Part 1.  Place all of the vegetables in a bowl and spoon 3 Tablespoons of the sauce over the vegetables and toss them until they are thoroughly coated.  Dump the veggies onto the prepared sheet pan and spread them out into an even layer.  Bake for 25 to 30 minutes, stirring halfway through the cooking.

While the vegetables are cooking, add the Sauce Part 2 ingredients to the remainder of the Sauce Part 1 and mix until combined.

Lower the oven temperature to 425 degrees. Remove the sheet pan of vegetables from the oven and place the pieces of fish on top.  Spoon the sauce over the fish (you can save some for dipping if you have extra) and return to the oven to bake for 15 more minutes.  If your pieces of fish are very thick, like a halibut or large salmon steak, you may need to increase the baking time by a few minutes.

To finish the dish, place a piece of fish on a plate and heap the vegetables on top.  Garnish with fresh cilantro and chopped peanuts (optional).  You can also serve this family style.  Enjoy!