1 pkg. (1 lb.) frozen ocean perch fillets
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. butter
1 can (1 lb. 3 oz.) asparagus spears, drained
1 pkg. (1 3/4 oz.) Hollandaise sauce mix
Paprika
1 can (3 1/2 oz.) French fried onion rings

Thaw fillets just until they can be separated. Heat oven to 475 degrees. If desired, skin fillets. Sprinkle both sides of fillets with salt; place at ends of oblong baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches, leaving a space in center of dish. Sprinkle fillets with pepper and dot with butter. Bake uncovered 15 minutes.

Prepare Hollandaise sauce mix as directed on package. Remove fish from oven. Place asparagus spears in center of dish; pour heated Hollandaise sauce over asparagus. Sprinkle sauce with paprika. Bake uncovered 5 minutes, or until fish is done. Sprinkle onion rings over the fish. Bake 2 minutes longer, or until onion rings are golden brown. Serves 3-4.