1 T. vegetable oil, plus some for drizzling

1 C. white rice

2 inches piece fresh ginger, peeled and grated

4 T. tamari

2 garlic cloves, chopped

1 lemon, juice of

6 scallions, thinly sliced

2 tsp. toasted sesame oil

4 (6-7 oz.) sole fillets

2 lbs asparagus, trimmed to 4-5 inch tips

3 T. 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 tsp. 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 T. of vegetable oil, the remaining tsp. 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 through 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.

 

 

Yield:

Calories:

Fat:

Fiber: