A bright, ginger-orange vinaigrette is the ideal accompaniment to earthy soba, tender-crisp snap peas, and flaky, crispy-skinned fish. Say hello to your new favorite feel-good meal!
Step 1Cook soba 2 minutes less than package directions. Add snap peas and cook until crisp-tender, 1 to 2 minutes. Drain soba and snap peas.
Step 2Meanwhile, in medium bowl, whisk together orange zest, orange juice, vinegar, ginger, and 1/4 teaspoon salt. Add shallot and let sit 5 minutes.
Step 3Heat oil in large nonstick skillet on medium. Season fish with 1/4 teaspoon each salt and pepper, then cook, skin side down, until skin is crisp and golden brown, about 7 minutes. Flip and cook until fish is opaque throughout, 2 to 4 minutes more.
Step 4To serve, divide dressing among bowls. Top with soba (rinsing if needed), snap peas, then fish.
NUTRITIONAL INFORMATION (per serving): About 407 calories, 8 g fat (1.5 g saturated), 140 mg cholesterol, 514 mg sodium, 45 g carbohydrate, 10 g fiber, 6.5 g sugar (0 g added sugar), 41 g protein
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.