Asparagus Fish (cod, haddock or orange roughy) Bake

Photo: psfreeman

Dish combines fresh spring asparagus and cheese with fish. From Joan Fredericks: Bloomington, Minnesota. Recipe published in Cooking for 2 Spring 2006.

Yield: 2 servings
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  • 6 medium fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 3/4 pound(s) cod, haddock or orange roughy fillets
  • 1/3 cup(s) chopped onion
  • 2 tablespoon(s) butter, divided
  • 1 tablespoon(s) all-purpose flour
  • 1/8 teaspoon(s) salt
  • 1 dash(es) pepper
  • 3/4 cup(s) 2% milk
  • 1/3 cup(s) shredded cheddar cheese
  • 1/4 cup(s) crushed saltines (about 7 crackers)
  • 1/8 teaspoon(s) dried parsley flakes


  1. • Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with cooking spray. Top with fish; set aside.
  2. • 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.
  3. • Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork.

October 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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