Halibut Casserole With Asparagus

• 1 1/2 lb. halibut steaks or filets
• 1 1/2 c. milk
• 1 bay leaf
• 4 Tbsp. butter
• 3 Tbsp. whole wheat flour
• 1/4 tsp. black pepper
• 1/2 tsp. paprika
• 1 small onion, grated
• 1/2 lb. cooked asparagus spears
• 2/3 c. fine, dry, whole grain bread crumbs
• 1/2 c. grated Parmesan cheese
• 2 Tbsp. butter, melted
• 2 Tbsp. lemon juice

1. Place fish in boiling milk with the bay leaf.
2. Lower heat, cover and simmer for 8 minutes or until fish turns opaque and will flake. Lift fish out and drain.
3. Remove bay leaf and reserve milk.
4. Remove skin and bones and break fish into small chunks.
5. Put fish into a buttered casserole.
6. Preheat oven to 400u0b0.
7. Melt the butter in a saucepan and stir in the flour, pepper and paprika.
8. Add the reserved hot milk and stir with a whisk.
9. Add grated onion and simmer for 5 minutes.
10. Pour sauce over fish in casserole.
11. Arrange the asparagus spears on top.
12. Sprinkle with the combined bread crumbs, cheese, melted butter and lemon juice.
13. Bake for 10 minutes or until heated through and bubbling.
14. Serves 6.

filets, milk, bay leaf, butter, whole wheat flour, black pepper, paprika, onion, bread crumbs, parmesan cheese, butter, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21961 (may not work)