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.
- 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
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.
Review This Recipe
What's all the hype?
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.
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