1 pkg. (1 lb.) frozen Pollack or Haddock
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. butter
1 can (1 lb. 3 oz.) asparagus spears, drained
1 pkg. (Knorr brand) Hollandaise sauce
Paprika
1 can (3 1/2 oz.) French fried onions

Thaw fillets, just to get the wrappers off. Heat oven to 475 degrees. Sprinkle both sides with salt and pepper. Place in ends of cake pan, leave space in middle for asparagus. Dot with butter; bake uncovered for 15 minutes.

While baking, make Hollandaise sauce according to package directions. Remove fish from oven. Put asparagus in middle of pan. Pour Hollandaise over asparagus. Sprinkle with paprika. Bake uncovered for 5 minutes longer or until fish is done. Sprinkle onions over fish and asparagus. Bake 2 minutes longer or until onions are golden brown. Serves 3 to 4.