Caramelized White Fish with Roasted Cauliflower and Leeks


Sunday is grocery day for the Recker household, but last weekend, after working all day Saturday and finishing my 8-mile run on Sunday, all I wanted to do was nap. So that’s what I did. Unfortunately, that means we were headed into the week without a meal plan and without groceries. Monday evening when I arrived home from work, all I had to work with was some white fish, a head of cauliflower and one leek. With a little brainstorming and a bit of scavenging in the cupboards, this is what I came up with, and it was absolutely delicious. The salty sweet combo on this fish lit up my taste buds. The simple roasted cauliflower-leek mixture was the perfect complement. And everything was ready in less than 40 minutes from start to finish.

Caramelized White Fish:


  • 3-4 white fish filets
  • 1 cup brown sugar
  • 1/4 cup black pepper
  • 2 Tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/4 cup cilantro (or mint)


Rinse white fish filets in cold water and pat dry with a paper towel. Combine brown sugar and black pepper in a large bowl. Dredge filets through the mixture and place on an aluminum foil lined pan. Broil the fish on low until done. Be careful, they will brown quickly. Whisk together oysters sauce, soy sauce and sesame oil and drizzle over filets. Sprinkle with cilantro.

Roasted Cauliflower and Leeks:


  • 1 head of cauliflower, chopped
  • 1 leek, sliced
  • olive oil
  • salt & pepper to taste


Preheat oven to 450. Toss cauliflower in oil, salt and pepper in a large bowl. Spread in a large shallow baking pan and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes. With 10 minutes left, add leeks.


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