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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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found in Light and Tasty Magazine. Ingredients:
4 (6 ounce) orange roughy fillets |
20 asparagus spears, trimmed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 green onions, chopped |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Discard toothpicks from fish; serve with sauce.
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