Asparagus Fish Bundles

Submitted by Becca Bricker

"found in Light and Tasty Magazine."

 

• Ready In: 50mins
• Ingredients: 11
• 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.

Reviews

[Debber]

I wish you could've seen the look on DH's face when I brought these to the table. Something between shock and incredulity! Like, "what have you done now?" I hardly ever make anything "fussy" and altho' this recipe hardly qualifies as "fussy"...to him anything rolled and having asparagus sprouting out qualifies as "fussy." But he was singing a different tune after he finished it off! He told me to "give it five stars." I used tilapia because that's what I buy; I also added some dry chicken bouillon to the broth for a bit more flavor. Oh, but I forgot the onion--I just realized. Well, such is life in my kitchen! :-) *Made for PAC Spring 08*