|1.00 kg||fish — white flesh, fillets, skinned, deboned|
|salt and freshly ground black pepper — to taste|
|430.00 g||asparagus — tinned, drained|
|125.00 ml||wine — white|
|3.00 ml||mustard — powder|
|250.00 ml||breadcrumbs — fresh|
|125.00 ml||cheddar cheese — grated|
Preheat the oven to 240 ºC and butter a 30 cm square oven dish. Season the fish fillets with salt and freshly ground black pepper and arrange in the prepared oven dish. Bake for 15-20 minutes until just done. Mix the asparagus spears, white wine, milk, cream and mustard powder together and pour over the fish. Combine the breadcrumbs and cheese and sprinkle on top. Bake for another 10 minutes until heated through and place under a hot oven grill for 5 minutes until golden brown on top. Garnish with dill. Serve with fresh bread and a salad.