Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 1 teaspoon (or 2 teaspoons for 4 servings). Peel 1 clove of garlic (or 2 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. Halve the lime(s) crosswise. In a bowl, combine the softened butter, sugar, miso paste, grated ginger, garlic paste, and the juice of 1 lime half (or 2 halves for 4 servings). Season with salt and pepper. Using a fork, mash until thoroughly combined.

Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Air Fryer: Cook the potatoes at 400°F for 12 to 15 minutes.

Meanwhile, place the broccoli florets on the remaining sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 6 minutes. Leaving the oven on, remove from the oven. Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully transfer to the other side of the sheet pan of partially roasted broccoli. Evenly spread the miso butter onto the fish, then top with the breadcrumbs (pressing gently to adhere). Drizzle with olive oil and season with salt and pepper. Return to the oven and roast 8 to 12 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven.

The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Meanwhile, in a bowl, combine the mayonnaise and ponzu sauce; season with salt and pepper. Evenly top the roasted broccoli with the juice of the remaining lime half; carefully stir to coat. Serve the roasted fish with the roasted potatoes and finished broccoli. Serve the ponzu mayo on the side. Enjoy!