Whiting and Asparagus

8 whiting fillets

3 tbsp. lemon juice

340gr can green asparagus spears

60gr bread crumbs

1 egg, beaten

8 shallots (finely chopped)

Sauce:

30gr butter

1 tbsp. plain flour

125ml milk

65ml asparagus liquid

65ml cream

2 tbsp. parsley flakes

60gr grated tasty cheese

• Preheat oven to moderate temperature (180  C).

• Sprinkle fish fillets with lemon juice.

• Leave stand for 10 minutes.

• Drain asparagus well, reserving 65ml liquid.

• Mash, drain off excess liquid and reserve this also.

• Combine asparagus with bread crumbs, season with salt and pepper, add beaten egg and shallots.

• Mix well.

• Prepare 4 greased squares of OSO Aluminium foil, and place one fillet on each (thus using 4 of the 8 fillets).

• Spread each fillet with asparagus mixture to cover.

• Top each with a second fillet.

• Wrap foil around fillets, and seal.

• Bake in moderate oven for 20-25 minutes (or until fish is cooked).

• Remove from foil and keep warm.

Sauce:

• Melt butter in a saucepan, add flour and stir (for 1 minute).

• Gradually add milk, reserved asparagus liquid and cream, stirring constantly (until sauce boils and thickens).

• Stir in parsley and grated cheese.

• Pour sauce over fish.

• Serves 4.