Fabulous Baked Fish And Asparagus Spears Recipes

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

ASPARAGUS FISH BUNDLES

Steps:

• 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.

BAKED FISH AND ASPARAGUS

Steps:

• Preheat oven to 375(F) degrees. In a small bowl, mix margarine and herbs to form a thick paste. Lay a large piece of nonstick foil on a baking sheet. Line up the asparagus side by side and place the fish on top. Spread margarine mixture evenly over the fish and top with lemon slices. Season with salt. Fold and seal the foil to make a packet. Place in oven and bake for 15 minutes. Allow to cool (caution: hot steam) before opening. Serve with lemon slices as a garnish.

ASPARAGUS FISH BAKE

Steps:

• 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 until crumbs are golden brown and fish flakes easily with a fork.

PAN-COOKED ASPARAGUS AND MIXED FISH

Steps:

• Get a really large frying pan, or 2 smaller ones, on the heat and add a glug of olive oil. Score the skin of your fish fillets all over, about 1/2-inch deep, and season. Put the fish fillets into the pan, skin side down, with the squid tentacles. Add the scallops. Run your knife down 1 side of each squid to open them out, then quickly and lightly score the inside in a crisscross fashion. Lay them in the pan, scored side down. Add the asparagus and gently shake the pan. Cook for a few minutes, then turn everything over and cook on the other side. Sprinkle over the thyme tips.
• You're the one in control of the pan, so if something looks cooked, take it out and keep it warm. Don't watch things burn! When the fish has crispy skin, the scallops are golden brown with caramelized edges and the squid has curled up and is nicely charred, remove the pan from the heat. Put the squid on a chopping board and roughly slice it into pieces at an angle, then return to the pan. Lay the fish fillets on each plate. Toss the asparagus, scallops and squid with half the chile, a good drizzle of good quality extra-virgin olive oil and the lemon juice. Lightly season and mix together. Divide on top of the plated fish. Sprinkle with the rest of the chopped chile and the fennel tops, and drizzle with extra-virgin olive oil.

CRUNCH CRAZY ASPARAGUS SPEARS

Steps:

• Preheat the oven to 425 degrees F.
• Prepare the asparagus by trimming off the tough woody stem.
• Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.
• In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).
• Bake until golden and crispy, 15 to 17 minutes. Serve immediately.

ROASTED ASPARAGUS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 12 mins until they are tender.

STUFFED FISH ROLLS WITH ASPARAGUS HOLLANDAISE SAUCE

Steps:

• Cook bacon in frying pan until crisp, drain on absorbent paper. Combine asparagus, bacon and grated cheese in a bowl.
• Press spoonfuls of mixture onto the fish and roll up, secure with toothpicks.
• Place fish on oiled ovenproof dish in a single layer and brush with melted butter. Bake fish at 180c for 20mins or until cooked through.
• For the Sauce.
• Boil or microwave asparagus until tender.
• Place egg yolks, wine, lemon juice and cayenne in a blender, blend until smooth about 10 seconds.
• Slowly pour in hot butter, blend until thickened.
• Add hot asparagus and blend until smooth, serve immediately.
• Hollandaise should be served warm not hot.
• To serve place two fish rolls per plate top with sauce.

ROASTED ASPARAGUS SPEARS

Steps:

• Preheat oven to 425 degrees. Spread out asparagus spears in a large shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Shake roasting pan gently so asparagus is completely coated in oil.
• Roast in oven until spears are just tender. Cooking time will depend on thickness of asparagus, about 10 minutes for medium-thick asparagus. Pencil asparagus will take much less time; thick stalks will take more. Shake pan halfway through cooking time to keep spears from sticking. Just before serving, drizzle asparagus with olive oil and adjust seasoning.

FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE

Steps:

• Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
• Bake fish packets 17 minutes. Slide packets onto plates and serve.

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

ASPARAGUS FISH BAKE

Steps:

• 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.
• 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 degrees for 20-25 minutes or until crumbs are golden brown and the fish flakes easily with a fork.

CRISP-SKIN FISH WITH ASPARAGUS

Steps:

• Snap the woody ends off the asparagus, and discard. Cut the tomatoes in half, spoon out and discard the seeds. Finely slice the tomato flesh, then cut into small dice. Set both asparagus and tomatoes aside.
• Heat the 1 tbsp olive oil in a large frying pan. Season the fish with salt and pepper, and cook skin-side down over medium heat for about 3-4 minutes, gently pressing, until skin is crisped and golden. Turn and cook the other side for 3-4 minutes, depending on the thickness, until cooked.
• Meanwhile, cook the asparagus in simmering salted water for 3-4 minutes. Drain well. For the dressing, gently warm the 3 tbsp olive oil in a small saucepan with the tomatoes, olives, capers and parsley leaves. Toss the asparagus in a little of the dressing. Arrange the asparagus on each of four warmed dinner plates, top with the fish, and spoon the warm tomato dressing around the fish.

FABULOUS BAKED FISH AND ASPARAGUS SPEARS

Steps:

• Preheat the oven to 400°F.
• Heat a large ovenproof nonstick skillet on the stovetop over medium heat. Add 1 tablespoon of the EVOO to the pan, once around the pan. Add the fennel seeds, garlic, and shallots to the pan and cook for 2 minutes.
• Rinse the fish fillets and pat them dry. Season the fish with salt and pepper, and set aside.
• In a small bowl, combine the capers, tomatoes, the remaining tablespoon of EVOO, the balsamic vinegar, basil, and clam juice. Add the mixture to the skillet and cook for 2 to 3 minutes. Slide the fish fillets into the pan. Spoon the sauce over the fish and transfer the skillet to the oven. Bake the fish for 15 minutes, or until cooked through, adding the bread to the oven to warm through for the last minute or two.
• While the fish cooks, boil the asparagus in an inch of water for 3 minutes, then drain and dress it with a little lemon juice and a pinch of salt.
• Serve the fish with lots of juice for mopping up with crusty bread and the asparagus spears alongside.