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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Low-fat food can look just as appealing as heavy entrees. Wrapped around asparagus bundles, these mouthwatering fish fillets are an ideal example. The basil-thyme sauce is an exceptional touch to the lovely dinner.Jane Shapton, Irvine, California Ingredients:
4 orange roughy fillets (6 ounces each) |
20 fresh asparagus spears, trimmed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 green onions, chopped |
sauce: |
2/3 cup white wine or reduced-sodium chicken broth |
2 tablespoons lemon juice |
2 teaspoons cornstarch |
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
Directions:
1. Wrap each fillet around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper.
2. Cover and bake at 350° for 15 minutes. Uncover; sprinkle with onions. Bake, uncovered, 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. Discard toothpicks from bundles; serve with sauce. Yield: 4 servings.
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