Dan Churchill, executive chef of Charley St in New York City and the host of "The Epic Table Podcast," has the recipe inspo we all need right now.

Churchill shares his recipe for roasted ginger miso wild Alaska pollock with broccoli and brussels sprouts! In a pinch, we've outlined some ingredient swaps you can make based on what's in your kitchen. If you don't have Wild Alaska Pollock, you can use salmon fillets, tofu steaks, or make the recipe with boneless skinless chicken breasts -- just make sure chicken gets fully cooked through, 20-25 minutes.

Get the full recipe below.

PHOTO: Get Dan Churchill's recipe for roasted ginger miso pollock and broccoli
Ty Elmore
Get Dan Churchill's recipe for roasted ginger miso pollock and broccoli

Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
1 lb skinless Wild Alaska Pollock fillets (Substitute salmon fillets, tofu steaks, or boneless skinless chicken breasts just make sure chicken gets fully cooked through, 20-25 minutes)
2 inch piece of ginger, peeled and grated (Substitute 2 tsp dried ginger powder)
2 garlic cloves, minced or grated
1 Tbsp miso paste
Juice + zest of 1 lemon
1 head of broccoli, chopped into florets
2 cups brussels sprouts, trimmed and halved (Substitute any veg you like. Asparagus, green beans, onions, etc., or a combination would work. For frozen veggies, just increase cooking time of frozen veg to about 35 minutes in total)
Olive Oil
Salt
Pepper

Directions:

Preheat oven to 180 C/375 F.

Add garlic, ginger, lemon juice, zest, 2 tbsp olive oil, salt, and pepper to a bowl. Stir.

Spoon half of the sauce over the veggies. Place them into a roasting pan and into the oven. Cook for 20-25 minutes and just starting to crisp up.

Drizzle the other half of the sauce over the fish. Top with extra lemon slices and place on a roasting pan and into the oven. Drop the temperature down to 350 when the fish goes in. Cook for 12-15 minutes.

Serve fish and broccoli and brussels, along with grains of your choice. (we love quinoa for this!)