Preheat the oven to 400°F (200°C). Cut the kabocha squash in half, remove the seeds, and slice into wedges. Toss with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until tender.

Make the Miso Glaze

In a small bowl, mix the miso paste with a little water to thin it out. Set aside.

Cook the Massaman Curry

In a medium saucepan, combine the Massaman curry paste and coconut milk. Bring to a simmer and cook for about 10 minutes, stirring occasionally.

Sauté the Baby Bok Choy

In a skillet, heat a tablespoon of olive oil over medium heat. Add the baby bok choy and sauté for 3-5 minutes until tender. Season with salt and pepper.

Sear the Fish

In a large skillet, heat the remaining olive oil over medium-high heat. Season the fish fillets with salt and pepper. Sear the fish for about 3-4 minutes on each side or until cooked through and golden brown.

Assemble the Dish

On a plate, spoon some of the Massaman curry sauce, place the seared fish on top, add roasted kabocha squash, sautéed baby bok choy, and sprinkle with roasted peanuts.