Recipe: Parmesean Baked Rock Fish with Pasta for Maureen

Parmesean Baked Rock Fish with Pasta:
Fish Fillets are baked separately, then placed on top of Pasta and covered with a Vegetable Medley. You can easily adapt this unique baked fish recipe to include most firm, white rockfish fillets, Including Halibut, or Lingcod.

8- Ounces Cooked and Refrigerated Angel Hair Pasta,
2/3- Cup Parmesan Cheese, Grated
1- Teaspoon Flour
3- Thyme sprigs, Crushed without the stems
4- (6 oz. ea) Rock Fish Fillets
1- Yellow Onion, Chopped
1- Cup Mushroom Caps, Halved
1/3- 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
It flakes apart with a fork. Heat a large, nonstick skillet over medium-high heat. Saut the Yellow Onion, Mushrooms, Green Oions and Grlic 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.

Serving Size: 4