Baked Parmesan Fish with Pasta and Mushroom Medley

1/3 cup (about 1 1/2 ounces) grated nonfat Parmesan cheese

1 teaspoon all-purpose flour

3 thyme sprigs , leaves removed and crushed

4 (6 ounces each) white fish fillets

1 package (9 ounces) BUITONI Refrigerated Angel Hair Pasta

1 medium onion , chopped

1 cup halved mushroom caps

1/2 cup finely sliced green onions

2 cloves garlic , crushed

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.

You can easily adapt this unique baked fish recipe to include most firm, white fish fillets, including swordfish, sole, halibut, or red snapper.