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Categories:Viewed: 34 - Published at: 2 years ago
Ingredients
- 4 (6 ounce) orange roughy fillets
- 20 asparagus spears, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 green onions, chopped
- Sauce
- 2/3 cup white wine or 2/3 cup chicken broth
- 2 tablespoons lemon juice, fresh squeezed
- 2 teaspoons cornstarch
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
Method
- Wrap each fillet around 5 asparagus spears; secure with toothpicks. Place in 13x9 inch baking dish coated with non-stick cooking spray. Sprinkle with salt and pepper.
- Cover and bake at 350 degrees for 15 minutes. Uncover and sprinkle with green onions. Bake, uncovered, for 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender.
- Meanwhile, in a small saucepan, combine the sauce ingredients until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Discard toothpicks from fish; serve with sauce.
