Healthful meal, for all seasons

Arctic char, Broccolini and edamame with soy-ginger sauce

With the overwhelming bustle and indulgent feasting this season brings, having a tasty, healthful dinner recipe that can be made on a single sheet pan in 20 minutes is like taking a deep, calming breath.

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 Prep: 40 minutes Cook: 15 minutes Makes: 4 servings heads Broccolini (12 ounces total), trimmed tablespoons canola oil teaspoon salt teaspoon freshly ground black pepper fillets skin-on arctic char (5 to 6 ounces each) cup frozen, shelled edamame tablespoons fresh orange juice tablespoons low-sodium soy sauce tablespoons unseasoned rice vinegar teaspoons peeled, grated fresh ginger root cloves garlic, minced Heat the oven to 425 degrees. Toss Broccolini with 1 tablespoons oil on a rimmed baking sheet; season with teaspoon each salt and pepper. Roast (upper rack), 5 minutes. Meanwhile, pat the fillets dry; brush with 1 tablespoon oil and season with remaining teaspoon each salt and pepper. Toss edamame in a bowl with remaining tablespoon oil. Remove the baking sheet from the oven; toss and rearrange Broccolini so that there is room at the center for the fish. Scatter edamame on top of Broccolini. Place fillets, skin sides down, in the center of the baking sheet. Roast (upper rack) until char is no longer translucent and Broccolini is crisp-tender and charred a bit, 8 to 10 minutes. Combine orange juice, soy sauce, rice vinegar, ginger and garlic in a small saucepan over medium-high heat. Bring to a boil; cook until slightly reduced, about 2 minutes. Serve fish and vegetables drizzled with the sauce.

410 calories, 22 g fat, 6 g saturated fat, 40 mg cholesterol, 9 g carbohydrates, 3 g sugar, 37 g protein, 560 mg sodium, 2 g fiber roasted fish and vegetables, tying everything together.

This is a meal you can count on to restore and replenish you not only though the holidays, but any time of year.

DEB LINDSEY/FOR THE WASHINGTON POST