• 6 med. fresh asparagus spears, trimmed & cut into 1” pieces

• 3/4 lb. cod, haddock or orange roughy fillets

• 1/3 cup chopped onion

• 2 Tbsp. butter, divided

• 1 Tbsp. all-purpose flour

• 1/8 tsp. salt

• Dash pepper

• 3/4 cup 2% milk

• 1/3 cup shredded cheddar cheese

• 1/4 cup crushed saltines (about 7 crackers)

• 1/8 tsp. dried parsley flakes


Place asparagus in small saucepan; cover with water.

Bring to boil; cook for 1-2 min. Drain; place in 1 qt. baking dish coated with cooking spray. Top with fish; set aside.

In small saucepan, sauté onion in 1 Tbsp. butter until tender.

Stir in flour, salt & pepper until blended.

Gradually whisk in milk. Bring to boil; cook & stir for 1-2 min. or until thickened.

Remove from heat; stir in cheese until melted. Pour over fish.

Melt remaining butter; stir in crackers & parsley. Sprinkle over cheese sauce.

Bake, uncovered, at 350° for 20-25 min. or until crumbs are golden brown and fish flakes easily with a fork.

About The Author

Midwest Hunting & Fishing

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.