4 ounces Angel Hair Pasta, cooked
1/3 cup nonfat Parmesan cheese, grated
1 teaspoon flour
3 thyme sprigs, crushed without the stems
4 (6 oz. ea) 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. |
