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Categories:Viewed: 18 - Published at: 5 years ago
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
Method
- 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.
