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Sorry for the lack of updates recently. I’ve been a bit too busy to cook. But now I have new recipes to bring you! And this one happens to be my favorite.

To begin with, this baked fish was a dish started by my mom. She made it and I perfected it. 🙂

Start off by getting haddock or cod, uncooked shrimp, ritz crackers, butter, rice pilaf, and asparagus.

I usually get Rice A Roni Rice Pilaf, its just easier to make, from my point of view. Start that going while you prepare everything else. Just follow the recipe on the box. Add a bit of Old Bay to that, and a splash more water than the box says.

To prepare the asparagus, spread them out on a cookie sheet so that none of them overlap. Sprinkle olive oil over the spears and put salt and pepper over that. There’s no need to make sure the oil is over every inch of the spears, just make sure there is some on it, especially on the tips. Put this into a 350 degree oven.

To prepare the fish, first start with the cracker topping. Melt a full stick of butter and crush up 1 sleeve of ritz crackers. Mix these together with a bit of Old Bay.

Peel the uncooked shrimp and set it aside. The fish needs to be put together in layers. Lay the fish down on a cookie sheet and sprinkle with Old Bay. Then place the shrimp on top of the fish and the crackers on top of that.

Cover the fish lightly with foil so the cracker top doesn’t burn and put it in the oven. By this time the asparagus should be done. TO check this, there should be a nice crisp on the tops of the spears and the bottoms should be cooked but still have a bit of a bite to them. After about a half hour take off the foil and keep it in the over for another 15-20 minutes. Listen to your nose and eyes on this one though. The shrimp should be mostly red by the time you take off the foil and it should smell almost done. They shrimp should completely cooked and the fish should moist and flaky when you take it out.

Take the fish out and plate it with the rice and asparagus. Trust me, you wont be disappointed!

-Kitchen Queen