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Asparagus Fish Bundles
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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. 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |