Asparagus Fish Bake

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.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.