Baked fish with cream sauce and asparagus

Preheat your oven to 375°F. Season the fish fillets with salt and black pepper.

In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the asparagus and cook until just tender, about 3-4 minutes. Remove and set aside.

In the same skillet, melt the butter and add the minced garlic. Cook for about 1 minute until fragrant.

Stir in the heavy cream, Dijon mustard, and paprika. Bring to a simmer and allow the sauce to thicken slightly, about 2-3 minutes. Add the grated cheese to the cream sauce and stir until melted and smooth.

Arrange the asparagus at the bottom of the skillet. Place the seasoned fish fillets on top of the asparagus. Spoon some of the cream sauce over the haddock fillets.

Transfer the skillet to the oven and bake until the fish is cooked through and flakes easily with a fork, for 15-20 minutes. If desired, broil for an additional 2-3 minutes for a golden-brown crust on top. 

Serve the baked fish and asparagus hot, with extra cream sauce spooned over the top.