This recipe is easier if you have a flat fish like flounder or even “baby” haddock. Something that you can easily roll. If you have a fatter piece of fish, you can always butterfly it. Recipe serves 2.
Ingredients:
- 2 Fillets, about 1 pound total, haddock or other flat white fish
- 12-14 Stalks of asparagus. Pencil thin are best.
- 4 Slices capicola (or other spicy ham)
- 1/2 Cup The Net Gourmet’s Fish Topping
(or 4 each of Ritz and Saltines crushed with 1 Tablespoon Parmesan cheese and 1 teaspoon melted butter) - 1/4 Teaspoon Old Bay seasoning
- 1 Tablespoon butter
- Vegetable spray
- 1/2 Cup white wine, chicken broth or water
- S & P
Directions: Preheat oven to 400° F
Trim the woody ends off the asparagus. In an oven proof skillet, bring about 1/2 inch of water to a rapid boil. Drop in the asparagus and cover. Cook for only 60 seconds then remove from the water. Dump the water out of the pan then spray it with vegetable oil.
Lay the fish fillets out and put two pieces of ham on each. Lay half the partially cooked asparagus across each and salt and pepper them lightly. Fold the fish around them so the tips and bottoms are sticking out. Place them seam side down in the pan.
Mix the Old Bay seasoning with the fish topping and place on the fish. Top with a half tablespoon of butter. Pour 1/2 cup of wine, broth or water around the fish. Bake for 20 minutes.
Shown served with rice pilaf and pepper relish cheese sauce. For the sauce: In a saucepan, gently warm 2 ounces Velveeta and 1 tablespoon each of butter, half & half, white wine and sweet or hot pepper relish. Serve over the fish.
