Printable | Taste of Home

Asparagus Fish Bundles

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

Wrap each fillet around five asparagus spears; secure with toothpicks.

Printed from tasteofhome.com Oct 7, 2008

-----------------------Fold------------------------

Asparagus Fish Bundles cont.

Place in a 13-in. x 9-in. baking dish coated with cooking spray.
Sprinkle with salt and pepper. 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. 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.