Baked Parmesan Fish with Pasta

Source: Ontario Fishing Net

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.