Baked Parmesan Fish with Pasta and Mushroom Medley

Baked Parmesan Fish with Pasta and Mushroom Medley

In this recipe:

based on 27 reviews
This Looks YUMMY!
17
15 min.
prep
40 min.
total
4 Servings

Tasty baked Parmesan fish fillets are served over angel hair pasta, and covered with a delicious mushroom and onion medley. Use chopped or crushed fresh thyme as a garnish to deliver a delightful aroma and extra visual appeal.

Ingredients

  • 1/3 cup (about 1 1/2 ounces) grated nonfat Parmesan cheese
  • 1 teaspoon all-purpose flour
  • 3 thyme sprigs, leaves removed and crushed
  • 4 (6 ounces each) white fish fillets
  • 1 package BUITONI Refrigerated Angel Hair Pasta (9 oz.)
  • 1 medium onion, chopped
  • 1 cup halved mushroom caps
  • 1/2 cup finely sliced green onions
  • 2 cloves garlic, crushed
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PREHEAT oven to 350° F.

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.

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AWESOME!!!!

I fixed this dish for dinner last night and was skeptical how it would turn out. When dinner was done my two boys ages 3 and 6 were fighting over the last peice! It was super good, easy, and had amazing flavor!

- Suzie from Tennessee

yummy

This recipe was a great inspiration to what I made. I didn't have white fish so I used salmon and we have dairy allergies so I didn't get to crust my fish. But to the veggies I sauteed them in olive oil and added teriyaki sauce to them for moisture and flavour. For the pasta I lightly browned garlic (2 large cloves, we love garlic here) in a small puddle of olive oil then dumped it on the pasta and added a tad bit more oil to it (just enough to coat). It turned out really well. I didn't do much to my salmon and it still turned out. I will definatly make again.

- Anita from Pennsylvania

Great Easy Meal

My fiance and I found this meal very enjoyable and tasty. I used a boxed angel hair pasta mix (Garlic & Olive Oil) which made the meal even easier to throw together. The mushroom/onion mixture was delicious and quick and I threw a few extra spices in. I used a pinch of Kosher salt and just a little margarine when cooking the mushrooms/onions and it worked well. The fish with the parmesan coating was very good and helped provide an enjoyable flavor. Will definetly use this receipe again.

- Debbi Lamb from Kernersville, NC

Great flavor

I have to admit that I don't like fish - but I went back for seconds on this one! I also don't like mushrooms, so DH made his with and mine without mushrooms. We didn't have any thyme, so he substituted Italian seasoning which worked out just fine. I agree with the other reviewers that the noodles need some sort of sauce - we just added some butter. I loved the taste of the mix of onion and garlic flavors. And the fish didn't taste like fish, which is just the way I like my fish.

- Birgit from Endwell, NY

Needs sauce

The recipe had a really good taste and was really easy to fix and serve but I feel that it needed a sauce not a heavy cream sauce but maybe a sauce made from vegtable bullion

- virginia serna from

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 480
  • Calories from Fat: 110
  • Total Fat: 12g (19% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 135mg (45% of DV)
  • Sodium: 330mg (14% of DV)
  • Carbohydrates: 44g (15% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 3g
  • Protein: 46g
  • Vitamin A: 6% of DV
  • Vitamin C: 10% of DV
  • Calcium: 15% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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