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Asparagus Fish Bake

 Asparagus Fish Bake
“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.“
2 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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

2 of 2

Asparagus Fish Bake (continued)

Directions (continued)

  • until crumbs are golden brown and fish flakes easily with a fork.
  • Yield: 2 servings.
Nutritional Facts: 1 serving (prepared with reduced-fat butter, fat-free milk and reduced-fat cheese) equals 325 calories, 12 g fat (7 g saturated fat), 100 mg cholesterol, 580 mg sodium, 18 g carbohydrate, 2 g fiber, 38 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.