Best Asparagus Fish Bake Recipes

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ASPARAGUS FISH BAKE



Asparagus Fish Bake image

"I love fresh spring asparagus and cheese," writes Joan Fredericks from Bloomington, Minnesota, "so when I found this scrumptious recipe combining both ingredients with fish, it soon became one of my favorites."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 11

6 medium fresh asparagus spears, trimmed and cut into 1-inch pieces
3/4 pound cod, haddock or orange roughy fillets
1/3 cup chopped onion
2 tablespoons butter, divided
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
3/4 cup 2% milk
1/3 cup shredded cheddar cheese
1/4 cup crushed saltines (about 7 crackers)
1/8 teaspoon dried parsley flakes

Steps:

  • Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with cooking spray. Top with fish; set aside., 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. , Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork.

Nutrition Facts : Calories 325 calories, Fat 12g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 580mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 38g protein.

ASPARAGUS FISH BAKE



Asparagus Fish Bake image

Found in the magazine Cooking for Two Spring 2006. Another simple and delicious recipe. I am writing as posted but I generally mince some garlic and a few red pepper flakes (for some zing) and add to the onion when sauting in butter. I also season the fish with a little Old Bay Seasoning and use panko crumbs for the saltines.

Provided by mama smurf

Categories     Weeknight

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.

ONE DISH FISH WITH ASPARAGUS & POTATO BAKE



ONE DISH FISH WITH ASPARAGUS & POTATO BAKE image

Categories     Fish     Potato     Vegetable     Bake     High Fiber     Low Sodium

Yield 4 Servings

Number Of Ingredients 7

4 med Yukon gold potatoes, scrubbed and cut into 1/4" slices
2 Tbsp extra virgin olive oil
4 skinless halibut or other fish fillets (4-6 oz each)
1 bunch (about 12 oz) slender asparagus, trimmed
6 plum tomatoes, chopped (about 1 c)
2 Tbsp chopped fresh basil or cilantro1 Tbsp fresh lime juice
1/2 tsp minced garlic

Steps:

  • 1. Preheat oven to 400°F. Coat 13" X 9" baking dish with cooking spray. Add potatoes, drizzle with oil, and spread in even layer. 2. Roast potatoes until browned on bottom, 30 to 45 minutes. Remove from oven. Turn potatoes so browned side is up. 3. Increase oven temperature to 450°F. Place fish on potatoes. Place asparagus between fillets. 4. Return to oven and roast until fish is opaque in center, 8 to 10 minutes for thin fillets and 12 to 15 minutes for thicker fillets. 5. Let stand while making salsa: Combine tomatoes, basil, lime juice, and garlic. 6. Use wide spatula to serve potatoes with a portion of fish. Distribute asparagus evenly. Top with spoonful of salsa.

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