This Rockfish creation plays with my love of the sweet and salty combination. It’s a warm and comforting dish with a sweetly bitter twang. This can be served with any vegetable, I’m just trying to use up my root veggies. This is a simple and easy weeknight dinner, definitely ending up on the regular rotation.

Ingredients

• ¾ cup balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon spicy mustard
• 1 tablespoon minced garlic
• ½ cup dried cranberries
• 4 Rockfish fillets
• Salt and Pepper to taste
• Olive oil
• 3 medium carrots, sliced at an angle
• 1-2 lbs of mixed baby potatoes, thickly sliced
• 2-3 cups white or brown rice, (prepare in your own preferred method)

Instructions

1. Season the rockfish with salt and pepper and set aside.
2. Prepare your favorite rice, in your preferred method.
3. Preheat your oven to 400 degrees.
4. Spread your carrots and potatoes in a single layer on a baking sheet. Coat in olive oil and season with salt and pepper.
5. Roast for 20-30 minutes until tender.
6. Meanwhile, in a medium bowl, whisk together balsamic vinegar, maple syrup, mustard, and garlic. Heat the mixture over medium heat in a frying pan until boiling.
7. Lower the heat to a simmer and place rockfish fillets on top of the sauce. Sprinkle cranberries around the fillets.
8. Simmer until reduced to a glaze, about 10-15 minutes. Turning the fillets halfway through the time. Baste the fillets with the glaze throughout.
9. Once the fish is cooked through serve on top of a bed of rice with your side of roasted vegetables.
10. Spoon glaze and cranberries over the fish, rice, and veggies.