Flaky fish fillets get a swipe of Omsom’s sweet-salty glaze––flavored with aromatic Japanese citrus––and crisp panko topping. Roast the fish alongside fresh bok choy for a breezy weeknight supper
What You Get
Baby bok choy
Wild Pacific rockfish
Japanese yuzu misoyaki
Panko bread crumbs
Cooked brown rice
What You'll Need
Salt Soy sauce (optional)
Preheat the oven to 450°F. Position racks in the upper and lower thirds of the oven. Line 2 sheet pans with parchment or foil and drizzle with oil.
Cut the bok choy into halves or quarters lengthwise, depending on size, and arrange on one sheet pan. Drizzle with 1 tablespoon oil and season with a pinch of salt. Slice a handful of scallions.
Pat the fish dry with paper towels, then cut into 3 portions, if needed. Lightly oil both sides of the fillets and arrange on the second sheet pan. Spread 1 packet of the yuzu misoyaki over the fillets and sprinkle 2 tablespoons of panko on top of each piece. (Save the remaining yuzu misoyaki packets for another use.)
Set the fish on the upper rack and the bok choy on the lower rack of the oven. Bake until the fish flakes easily, the panko is golden brown, and the bok choy is tender-crisp, about 12 minutes.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Transfer the fish to plates and pile the rice and bok choy on the side. Drizzle with soy sauce, if you have any on hand, sprinkle with the scallions, and serve warm.