Ingredients

4 servings

　　2 cups chicken stock or broth

　　1 tablespoon vegetable oil, plus some for drizzling

　　1 cup white rice

　　2-inch piece of fresh ginger, peeled and grated

　　4 tablespoons tamari (dark aged soy sauce, found on the international aisle)

　　2 garlic cloves, chopped

　　Juice of 1 lemon

　　6 scallions, thinly sliced

　　2 teaspoons toasted sesame oil

　　4 6- to 7-ounce sole fillets

　　2 pounds asparagus, trimmed to 4- to 5-inch tips

　　3 tablespoons sesame seeds (3 palmfuls)

　　Salt and freshly ground black pepper

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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 through and the asparagus is tender.

　　

Step 5

When the rice is tender, fluff it with a fork and remove from the heat.

　　

Step 6

Serve the baked sole alongside the roasted asparagus with the white rice.

　　Rachael Ray 365: No Repeats