Prep 20 mins
Cook 15 mins
From Rachael Ray's cookbook, 365:No Repeats. Haven't tried it yet, so I'm not positive about the prep and cook times.
- 2 cups chicken stock or 2 cups broth
- 1 tablespoon vegetable oil, plus some for drizzling
- 1 cup white rice
- 2 inches piece fresh ginger, peeled and grated
- 4 tablespoons tamari
- 2 garlic cloves, chopped
- 1 lemon, juice of
- 6 scallions, thinly sliced
- 2 teaspoons toasted sesame oil
- 4 (6 -7 ounce) sole fillets
- 2 lbs asparagus, trimmed to 4-5 inch tips
- 3 tablespoons sesame seeds
- salt and pepper
- Preheat oven to 400.
- Bring the stock and a drizzle of vegetable oil to a boil. Add the rice and stir. Return to a boil, then lower the heat, cover, and simmer for about 18 minutes, until tender.
- In a shallow baking dish, combine the ginger, tamari, garlic, lemon juice, scallions, 1 teaspoon of the toasted sesame oil, and a drizzle of vegetable oil. Add the sole fillets to the shallow dish and coat in the mixture. Let the fish sit while you prepare the asparagus.
- Place the asparagus on a rimmed cookie sheet and drizzle with the tablespoon of vegetable oil, the remaining teaspoon of sesame oil, the sesame seeds, salt, and pepper. toss the asparagus around to make sure it is thoroughly coated. Transfer the fish and the asparagus to the oven and roast for 12 to 14 minutes, or until the fish is cooked thorugh and the asparagus is tender.
- When the rice is tender, fluff it with a fork and remove from heat.
- Serve the baked sole alongside the roasted asparagus with the white rice.
Loved the flavors of the sesame and really enjoyed the asparagus and fish together. Mine was a bit salty, so I may reduce the tamari next time. Very enjoyable dinner for a weeknight after work. I didn't make the rice, instead I served with roasted cauliflower.