Baked Parmesan Fish with Pasta and Mushroom Medley

Baked Parmesan Fish with Pasta and Mushroom Medley
Makes:
4
Prep Time:
15
minutes
Total Time:
40
minutes
based on 27 reviews
16

Dietary Considerations:

Low Sodium
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.

In this recipe:

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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 (9 ounces) 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

Directions:

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.


Reviews:

Review This Recipe

What's all the hype?

 Star(s)

tannice from VA

This dish was nothing more than baked fish on top of pasta. The pasta was dry, the fish was bland, and the mushroom were nothing special. I should have known after reading all the rave reviews that said "excellent, just have to add..." The recipe is definitely lacking something. I think it needs a mushroom sauce and some lemon to moisten things up.

Read More Reviews

Review This Recipe
  •  Star(s)

    AWESOME!!!!

    Suzie from Tennessee

    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!

  •  Star(s)

    yummy

    Anita from Pennsylvania

    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.

  •  Star(s)

    Great Easy Meal

    Debbi Lamb from Kernersville, NC

    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.

  •  Star(s)

    Great flavor

    Birgit from Endwell, NY

    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.

  •  Star(s)

    Needs sauce

    virginia serna from

    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

  •  Star(s)

    Very delicous

    Heather from MN

    I thought the baked parmesan fish was excellent. It had very good flavor. The noodles needed something to them because they were very bland. I made this for a Home EC project and the over all appearance was wonderful.

  •  Star(s)

    What's all the hype?

    tannice from VA

    This dish was nothing more than baked fish on top of pasta. The pasta was dry, the fish was bland, and the mushroom were nothing special. I should have known after reading all the rave reviews that said "excellent, just have to add..." The recipe is definitely lacking something. I think it needs a mushroom sauce and some lemon to moisten things up.

  •  Star(s)

    GREAT!

    sarah from

    My husband loved this! He was so impressed because I don't eat fish, yet cook it. I did both on this recipe! I bought cod and it was great with the pasta. I did add a little olive oil for moistness. I cut up my fish and mixed it in my pasta - which was great for hesitant fish eater. My Husband ate two filets over his pasta! Great recipe.

  •  Star(s)

    Superb!

    Jacquie from Oviedo Florida

    This dish is excellent! I used cod the first time, and we loved it. The second time I made Chilean Sea Bass and it was out of this world! This was the first time I made Sea Bass at home. What an easy great tasting recipe!

  •  Star(s)

    Delicious and Convenient

    Andrew Theodorakis from Brooklyn

    I thouroughly enjoyed this dish. I baked Scrod with the pasta. Cooked the vegetables thick in butter. All together an excellent dish. I never thought I could get such great taste out of fish!

  •  Star(s)

    Excellent!!

    Robyn from

    We made this dish last night, and we LOVED IT! Someone suggested in another review that you add lemon juice to the vegetables. A great suggestion! Also, butter or olive oil worked to eliminate dryness for us. I highly recommend you try this. You won't be disappointed. Also, you don't have to use the Buitoni, any brand will do.

  •  Star(s)

    Nothing but a fishterpiece

    Christopher Arellanes from Weaverville C.A

    This dish was...more then words could say. It was a delight for my sophomore class. I did a speech on this cuisine that got me an A, just because of this delightful masterpiece.

  •  Star(s)

    Good, but not awesome

    A-M from BC from

    Fish is fish, and this didn't do much to minimize the fishiness LOL! The crust is nice, but the veggie medley needs some moisture - I added some butter to saute the veggies and that made it much more palatable that what it was before (TOO DRY!). I didn't serve it on pasta, but had steamed rice on the side. My husband loved it, so I'll probably make it again. The kids didn't touch it.

  •  Star(s)

    Love that Fish

    JANET STOKLEY from Norfolk, VA

    This recipe is delicious. I added shredded parmesan cheese along with the grated and served the fish without the pasta. Everyone loved the fish and I will add this to our make again list.

  •  Star(s)

    Easy and delicious!

    Caroline Critchfield from

    I don't know about the veggies/sauce (I made my own sauce), but the parmesan fish is fabulous! I cooked it using tilapia and also added a dash of garlic salt to the cheese mixture. There were no leftovers! I will definitely make this again.

  •  Star(s)

    absolutely delicious!

    lizzie from tenerife,spain

    A really simple but extremely tasty recipe. I adapted it slightly by adding some garlic powder to the original coating and then using the remaining coating along with a squeeze of lemon juice when sauteing the veg. stir the veq into spaghetti before serving and top with a little sprinkle of parmesan. Yummy! I'll definitely be making this recipe again when we have company!

  •  Star(s)

    Reserved

    Kathleen Fulwiler from Brookfield, WI

    The pasta was dry so I took the others advice and made a cream sauce with the mushroom medley. I'm wondering why it said to reserve the flour and cheese. I threw it away, no sense in saving it.

  •  Star(s)

    Pasta problem solved!

    Nick Johansen from

    This is an excellent, light recipe. My girlfriend really loved this dish (and every other dish I've made from this site). I read the other reviews about the pasta being dry and without flavor, so I just lightly dripped olive oil and added some pepper (not salt or it'll dry it out even more). You could also melt some light butter instead.

  •  Star(s)

    Great Way to Cook Fish

    Stacey from

    I loved the Parmesan-crusted fish - it is an excellent alternative to fish fry. I made the recipe using catfish. I heeded others' warnings about the sauce, and instead prepared a garlic & white wine cream sauce from a 'crab linguine' recipe available on this site.

  •  Star(s)

    Plain Recipe

    Catalina from Alexandria, VA

    I guess I had high expections about this recipe after reading the reviews. I think it is too plain. The pasta does not have any sauce, which makes this dish very dry.

  •  Star(s)

    Good & Healthy

    Jodeye from PA

    Excellent & easy. I made it more healthy by substituting rice noodles (Vermicilli) that I bought at an Asian grocery store, and I used rice flour rather than wheat. I cooked it with white roughy. I also added lots of garlic. Serve with Parmesan cheese bottle in case people want to add more of a cheese flavor to it. It was good as leftovers too.

  •  Star(s)

    Fabulous

    Jill from

    This is a great way to get kids to eat fish!

  •  Star(s)

    GREAT!

    Jeni Mearin from Kissimmee, Fl

    I put mozzarella on instead of the parmesan in the last few minutes of baking. Great recipe, thank you!

  •  Star(s)

    you'll like this even if ya don't like fish!

    Joey Jensen from tennessee

    this recipe was different and yummy!! i am not a fish lover, i eat it because it's good for me and my hubby likes it. but this recipe could make a fish lover outta me! the parmesan cheese made it taste more like chicken, no bad fishy taste. and the spaghetti with the veggie topping was great. try it, you'll like it!

  •  Star(s)

    Perty Good Stuff

    Brandy Wineland from Van, Texas

    I am from Texas as you can plainly see... that has something to do with my comment believe it or not.. This was a wonderful dish.. I thought I had some catfish filets in the freezer but I didn't I only had SAND BASS (the texas part) and if you have never eaten it, it is real fishy smelling and gamey.. This was a wonderful dish, the whole family loved it, DONT USE BASS, if it is all you have, GO BUY SOME< I PROMISE YOU WON'T REGRET IT!!

  •  Star(s)

    Easy & Elegant

    Pam from Vero Beach, FL

    I recently served this to my in-laws, and they loved it! Not only is it healthy and delicious, but the presentation is lovely! We used fresh grouper (which is readily available to us in Florida).

  •  Star(s)

    Dry

    Erica from Columbus, OH

    Thought it was pretty dry though I'm a really bad cook. It probably was user error.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 480
  • Calories from Fat: 110
  • Total Fat: 13g (19% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 140mg (47% of DV)
  • Sodium: 230mg (10% 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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Baked Parmesan Fish with Pasta and Mushroom Medley

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 (9 ounces) 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

 

Directions

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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