Baked Mediterranean Sole With Seasoned Rice

• 1 lb. thin asparagus, bottom 2 inches removed
• 1/2 lb. tssorted dark olives (such as Kalamata, Gaeta, Nicoise)
• 4 oz. teta cheese, crumbled
• 1 tedium clove garlic, minced
• 2 tbsp. txtra virgin olive oil
• 1 tbsp. tresh oregano or 1 tsp. dried
• 1/2 tsp.tlack pepper, freshly ground
• 1 cp.thort grain rice (such as sushi rice)
• 1 tbsp.tice wine vinegar
• 1/2 tsp.tround cumin
• 1 lb. tole filets (skin removed) or other mild white fish
• 1/2 tsp.table salt

1. Pre-heat oven to 450 degrees.
2. Cut asparagus diagonally into 2-inch pieces. Remove and discard pits from olives by mashing gently with a heavy flat implement such as a mallet (being careful not to smash the pit) then digging out pit. Chop pitted olives coarsely. Mix chopped olives, asparagus pieces, crumbled feta cheese, garlic, olive oil, oregano and pepper (to taste) in a large bowl.
3. Cook rice according to package directions, omitting any butter or oil. Stir in rice wine vinegar and allow to stand for 5 minutes.
4. While rice is cooking, spread 1/2 olive mixture evenly across bottom of 13x9 inch baking dish. Season both sides of fish lightly with salt and place in a single layer on top of olive mixture. Top evenly with remaining mixture.
5. Bake on middle rack of oven for 15 minutes or until fish is opaque, timing it to finish with the rice. Season rice evenly with cumin. Serve vegetables and fish over rice on plates, spooning any residual cooking liquid over fish.

thin, olives, feta cheese, clove garlic, olive oil, oregano, black pepper, rice, rice wine vinegar, cumin, filets, salt

Taken from www.epicurious.com/recipes/member/views/baked-mediterranean-sole-with-seasoned-rice-1201775 (may not work)