Whiting and Asparagus


  • 8 whiting fillets
  • 3 tbsp. lemon juice
  • 340g can green asparagus spears
  • 60g bread crumbs
  • 1 egg, beaten
  • 8 shallots (finely chopped)
  • 30g butter
  • 1 tbsp. plain flour
  • 125ml milk
  • 65ml asparagus liquid
  • 65ml cream
  • 2 tbsp. parsley flakes
  • 60g grated tasty cheese


  1. Preheat oven to moderate temperature (180  C).
  2. Sprinkle fish fillets with lemon juice.
  3. Leave stand for 10 minutes.
  4. Drain asparagus well, reserving 65ml liquid.
  5. Mash, drain off excess liquid and reserve this also.
  6. Combine asparagus with bread crumbs, season with salt and pepper, add beaten egg and shallots.
  7. Mix well.
  8. Prepare 4 greased squares of OSO Aluminium foil, and place one fillet on each (thus using 4 of the 8 fillets).
  9. Spread each fillet with asparagus mixture to cover.
  10. Top each with a second fillet.
  11. Wrap foil around fillets, and seal.
  12. Bake in a moderate oven for 20-25 minutes (or until fish is cooked).
  13. Remove from foil and keep warm.


  1. Melt butter in a saucepan, add flour and stir (for 1 minute).
  2. Gradually add milk, reserved asparagus liquid and cream, stirring constantly (until sauce boils and thickens).
  3. Stir in parsley and grated cheese.
  4. Pour sauce over fish.

Serves 4.

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