I wasn't quite sure if I'd like this very much. I usually only like pasta if it has a sauce. But to my surprise it was quite tasty. The recipe calls for angel hair pasta (which I love) but, as with several other things, I can't find it here so we had to use regular spaghetti pasta. I served it with roasted sweet potatoes with garlic sauce.
4 ounces 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
3 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.