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Baked fish with cream sauce and asparagus

Ingredients

4 pieces fish (fish fillets, clean)
1 tablespoon olive oil
1⁄2 pound asparagus (asparagus tip or trimmed asparagus)
1 tablespoon butter (unsalted butter)
2 cloves garlic (minced)
1 cup cream (heavy cream)
1 teaspoon mustard (Dijon mustard)
1⁄2 teaspoon paprika (optative)
1⁄4 cup cheese (optative, grated cheese)
  seasoning (salt and ground pepper to taste)

Instructions

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.

Total time
50 minutes
Cooking time 30 minutes
Preparation time 20 minutes
Yield
4 servings

Notes

Use cod, haddock, fillets or other white fish fillets for this recipe.

Source

North American cuisine

easy, fry, bake
fish, main course
American food recipes
Food in the U.S.A.