Microwaved Fish and Asparagus with Tarragon Mustard Sauce

Microwaved Fish and Asparagus with Tarragon Mustard Sauce

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 2


  • 12 ounces (340 g) fish fillets— whiting, tilapia, sole, flounder, or any kind of white fish
  • 10 asparagus spears
  • 2 tablespoons (30 g) sour cream
  • 1 tablespoon (15 g) mayonnaise
  • ¼ teaspoon dried tarragon
  • ½ teaspoon Dijon

Kitchen Equipment:

  • large plate
  • microwave
  • pie plate


  1. Draw the bottom of the asparagus spears and cut them naturally.
  2. Put the asparagus on a large glass plate, add 1 teaspoon (15 ml) of water and cover with a plate.
  3. Microwave for 3 minutes.
  4. While the asparagus is in the microwave, mix sour, mayonnaise, tarragon and mustard together.
  5. Remove the asparagus from the microwave oven, remove it from the pie plate and set aside.
  6. Drain the water from the runway. Put the fish fillet in it
  7. Peel the pie plate and spread 2 tablespoons (30 ml) cream mixture on them and cover the pie again and place the fish in the microwave for 3 to 4 minutes.
  8. Open the oven, remove the plate from the top of the pie plate and place the asparagus on top of the fish.
  9. Cover the pie plate again and cook for another 1-2 minutes.
  10. Remove the pie plate from the microwave oven and remove the plate.
  11. Put the fish and asparagus on a serving platter.
  12. Chop any boiled sauce on a plate over fish and asparagus.
  13. Melt each with reserved sauce and serve.


Carbs: 4g – Protein: 33g – Fat: 17g

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