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Baked Sole and Roasted Asparagus With Sesame

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“From Rachael Ray's cookbook, 365:No Repeats. Haven't tried it yet, so I'm not positive about the prep and cook times.”

Ingredients Nutrition


  1. Preheat oven to 400.
  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.
  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.
  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 thorugh and the asparagus is tender.
  5. When the rice is tender, fluff it with a fork and remove from heat.
  6. Serve the baked sole alongside the roasted asparagus with the white rice.

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