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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Asparagus Fish Bake Recipe

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This recipe for Asparagus Fish Bake is from The Huhman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 asparagus spears, cut into 1 inch pieces
¾ lb cod, haddock, or orange roughy fillets
⅓ cup chopped onion
2 Tbsp butter, divided
1 Tbsp flour
⅛ tsp salt
dash pepper
¾ cup milk
⅓ cup shredded cheddar
¼ cup cracker crumbs
⅛ tsp parsely

Directions:
Directions:
Place asparagus in small saucepan and cover with water. Bring to a boil; cook 1-2 minutes. Drain an place in 1 quart baking dish coated with cooking spray. Top with fish fillets; set aside.

In small saucepan, saute onion in 1 Tbsp butter until tender. Stir in flour, salt, and pepper. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat, stir in cheese until melted and pour over fish.

Melt remaining butter. Stir in cracker and parsley. Sprinkle over cheese mixture. Bake in a 350° oven for 20-25 minutes.

 

 

 

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