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Asparagus Fish Bundles


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  • SAUCE:
  • 4 tilapia fillets (6 oz. each)
  • 20 fresh asparagus spears, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 green onions, chopped
  • 2/3 cup(s) white wine or reduced-sodium chicken broth
  • 2 Tbsp. lemon juice
  • 2 tsp. cornstarch
  • 1 tsp. minced fresh basil or 1/4 tsp. dried basil
  • 1 tsp. minced fresh thyme or 1/4 tsp. dried thyme
  • 1/8 tsp. pepper


Adapted from


Step 1

Wrap each fillet around five asparagus spears; secure with toothpicks. Place in a 13x9-inch baking dish coated with cooking spray. Sprinkle with salt and pepper.

Cover and bake at 350°F for 15 minutes. Uncover; sprinkle with onions. Bake, uncovered, 12 to 15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender.

Meanwhile, in a small saucepan, combine the sauce ingredients until blended. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Discard toothpicks from bundles; serve with sauce.

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