Asparagus Fish Bundles

found in Light and Tasty Magazine.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  orange roughy fillets
• 20  asparagus spears, trimmed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  green onions, chopped

• Sauce

• 2⁄3 cup white wine or 2⁄3 cup chicken broth
• 2  tablespoons lemon juice, fresh squeezed
• 2  teaspoons cornstarch
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried thyme
• 1⁄8 teaspoon pepper

Directions

1. Wrap each fillet around 5 asparagus spears; secure with toothpicks. Place in 13x9 inch baking dish coated with non-stick cooking spray. Sprinkle with salt and pepper.
2. Cover and bake at 350 degrees for 15 minutes. Uncover and sprinkle with green onions. Bake, uncovered, for 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender.
3. 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.
4. Discard toothpicks from fish; serve with sauce.