1/3 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
1 teaspoon all-purpose flour
3 thyme sprigs, leaves removed and crushed
4 (6 ounces each) white fish fillets
1 (9-ounce) package BUITONI Refrigerated Angel Hair Pasta
1 medium onion, chopped
1 cup halved mushroom caps
1/2 cup finely sliced green onions
2 cloves garlic, crushed
(You don't have to be 'nervous' about serving fish to guests with this 'no-fail' recipe. Fish fillets are baked separately, placed on top of pasta and covered with an onion and mushroom medley)
Preheat oven to 350°F (175°C).
Place cheese, flour and thyme in paper bag.
Individually coat fish by gently shaking in bag; discard coating ingredients.
Place fillets in baking pan with rack.
Bake for 20 minutes or until fish flakes easily when tested with a fork.
Prepare pasta according to package directions.
Heat large, nonstick skillet over medium-high heat.
Add onion, mushrooms, green onions and garlic.
Cook, stirring frequently, until onions are tender.
Season with salt and ground black pepper.
Place pasta on oven-warmed plates.
Attractively arrange fish over pasta.
Serve with mushroom medley over fish and pasta.
Garnish with fresh thyme, if desired.
Preparation Time: 15 mins
Cooking Time: 25 mins
(*) Cooking Tip: You can easily adapt this unique baked fish recipe to include most firm, white fish fillets, including swordfish, sole, halibut, or red snapper.
- Nutritional Information Per Serving (1/4 of recipe)
- Calories from Fat
- 85 mg
- 330 mg
- 29 g
- Dietary Fiber
- 3 g
- 4 g
- 40 g