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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Found in the magazine Cooking for Two Spring 2006. Another simple and delicious recipe. I also season the fish with a little Old Bay Seasoning and use panko crumbs for the saltines. 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 |
Directions:
1. 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.
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 degrees for 20-25 minutes or until crumbs are golden brown and the fish flakes easily with a fork.
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