- 1 kilo fish fillets
- salt, vetsin , pepper to taste
- 1 tbsp. clamansi juice
- 1/3 cup melted margarine
- 1/3 cup margarine
- 3 tbsp. flour
- 1/2 cup evaporated milk
- 1 1/3 cup chicken broth
- salt, pepper, vetsin to taste
- 8 pcs. asparagus spears
- Melt margarine in sauce pan. Add flour and seasonings. Add milk and broth slowly, stirring continously to avoid lumps. Cook until thickened. Set aside.
- Place fish, seasonings and butter in pyrex. Bake in moderate oven for 15 minutes. Drain asparagus and arrange on top of fish. Cover fish and asparagus with white sauce. Return to oven and bake until top is brown.
- Serve hot.
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