Ingredients

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

Instruction

  • 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.