Ingredients
| 1/3 cup (about 1 1/2 ounces) grated nonfat Parmesan cheese |
1 medium onion, chopped |
| 1 teaspoon all-purpose flour |
1 cup halved mushroom caps |
| 3 thyme sprigs, leaves removed and crushed |
1/2 cup finely sliced green onions |
| 4 (6 ounces each) white fish fillets (check fillets for and remove any bones) |
2 cloves garlic, crushed |
| 1 package (9 ounces) BUITONI® Refrigerated Angel Hair Pasta |
Instructions
Fish fillets are baked separately, placed on top of pasta and covered with a vegetable medley.
Preparation Time: 15 mins
Cooking Time: 25 mins
Servings: 4
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.
*Recipe adapted from Meals.com
Ingredients
| 2 tablespoons olive oil, divided |
1/2 teaspoon dried basil leaves |
| 1 small onion, sliced into thick rings |
1/4 teaspoon anise seeds, crushed |
| 1 lb. white fish of choice, cut into 2-inch pieces (any bones removed) |
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk |
| Salt and ground black pepper to taste |
1/4 cup water |
| 1/2 teaspoon dried thyme leaves |
Instructions
Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety milk sauce in this classic dish from Colombia's Pacific coast.
Preparation Time: 10 mins
Cooking Time: 20 mins
Servings: 4 servings
PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.
HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.
SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.
BAKE for 20 minutes or until fish flakes easily with a fork.
*Recipe adapted from Meals.com