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 a vegetable
medley.
Baked Parmesan
Fish with Pasta
- 4 ounces BUITONI®
Angel Hair Pasta, cooked
1/3 cup freshly grated Parmesan cheese
1 teaspoon all-purpose flour
3 thyme sprigs, crushed without the stems
4 (6-ounce) white fish fillets
1 yellow onion, chopped
1 cup mushroom caps, halved
1/2 cup green onions, finely sliced
2 cloves garlic, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
- Cook pasta according to
package directions.
- Preheat oven to 350°F.
- Place the Parmesan cheese,
flour, and thyme in a paper bag. Individually coat the fish by
gently shaking the fillets in the bag; reserve the coating ingredients
in the paper bag.
- Place fillets in a baking
pan with rack, bake for 20 minutes. The fish fillets are done
when they flake apart with a fork.
- Heat a large, nonstick
skillet over medium-high heat. Sauté the yellow onion,
mushrooms, green onions and garlic until the onions are tender;
stir frequently. Seasoned with salt and pepper according to taste.
- Place cooked pasta on
oven-warmed plates. Attractively arrange the fish fillets on
the pasta. Serve with mushroom medley over the fish and pasta.
Garnish the dish with fresh thyme.
Makes 8 servings.
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.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
