ASPARAGUS FISH BAKE

Asparagus Fish Bake image

Found in the magazine Cooking for Two Spring 2006. Another simple and delicious recipe. I am writing as posted but I generally mince some garlic and a few red pepper flakes (for some zing) and add to the onion when sauting in butter. I also season the fish with a little Old Bay Seasoning and use panko crumbs for the saltines.

Provided by mama smurf

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

6 medium fresh asparagus spears, trimmed and cut into 1-inch pieces
3/4 lb cod, haddock or 3/4 lb orange roughy fillet
1/3 cup chopped onion
2 tablespoons butter, divided
1 tablespoon flour
1/8 salt
1 dash pepper
3/4 cup 2% milk
1/3 cup shredded cheddar cheese
1/4 cup crushed saltine (about 7 crackers)
1/8 teaspoon dried parsley flakes

Steps:

Place the asparagus in a small saucepan and cover with water. Bring to boil;cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with nonstick cooking spray. Top with fish; set aside.
In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat, stir in cheese until melted. Pour over fish.
Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake , uncovered, at 350 degrees for 20-25 minutes or until crumbs are golden brown and the fish flakes easily with a fork.

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