Asparagus Fish Bake


• 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.