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Baked Teriyaki Sole with Cilantro-Lime Rice
Sweet, savory, and beautifully glossy, this homemade teriyaki sauce transforms delicate Dover sole into a standout dinner. You'll roll the mild, flaky fillets so they bake evenly and catch every drop of the rich soy, ginger, and garlic glaze. Paired with lightly charred edamame and bright cilantro-lime jasmine rice, it's a complete, satisfying bowl that doesn't feel heavy. The sauce thickens right in the oven, clinging to the fish for a sticky, caramelized finish.
Equipment
- Oven
- Skillet
Ingredients
- ½ cup tamari or soy sauce
- ¼ cup water
- ¼ cup dark brown sugar
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch, plus 1 tablespoon cold water
- 1½ pounds Dover sole fillets (2 to 3 fillets per person), removed from the refrigerator about 15 minutes prior to cooking
- Salt and freshly ground black pepper
- 2 tablespoons high-heat oil (avocado, sunflower, safflower, etc.)
- 8 to 12 ounces frozen shelled edamame, thawed
- Salt and freshly ground black pepper
- 2 cups cooked jasmine rice
- ¼ cup finely chopped fresh cilantro
- 2 teaspoons freshly squeezed lime juice
Instructions
- 1Preheat the oven to 400°F.
- 2Combine the tamari, water, brown sugar, minced garlic, fresh ginger, and rice vinegar in a saucepan over medium heat. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer.
- 3Whisk the cornstarch and cold water together in a small bowl to create a slurry. Stir this slurry into the simmering teriyaki sauce and let it boil until thickened, then remove the pan from the heat.
- 4Season the sole fillets lightly with salt and black pepper. Starting at the narrow end, roll each fillet into a tight cylinder and arrange them seam-side down in a baking dish. Rolling the fillets helps them cook evenly and prevents the thin ends from drying out.
- 5Pour about half to three-quarters of the thickened teriyaki sauce evenly over the rolled fish.
- 6Bake the fish in the preheated oven for about 10 minutes, or until the fillets are completely opaque and cooked through.
- 7Heat the oil in a saute pan over medium-high heat while the fish bakes. Add the thawed edamame and stir briefly, then let them sit undisturbed to develop a slight char on one side. Letting them sit without stirring is the secret to getting those blistered, smoky spots. Stir again to heat them through completely, and season with a pinch of salt and pepper.
- 8Place the warm jasmine rice in a mixing bowl and stir in the chopped fresh cilantro and lime juice.
- 9Divide the cilantro-lime rice and charred edamame among serving bowls, then top each portion with the baked teriyaki sole.
Notes
- Serving: Drizzle the reserved teriyaki sauce over the finished bowls for extra flavor.
- Cooking time: Because the fillets are rolled, they might take a few extra minutes to cook through depending on their thickness. Check the centers for opaqueness.
- Garnish: Top the bowls with toasted sesame seeds and thinly sliced green onions before serving.
