Italian Fish Portions
Little time to cook? Bake ready-coated fish fillets, top with mushroom sauce, and serve in just 30 minutes.
Ingredients
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6 2- to 3-ounce frozen crumb-coated or battered fried fish fillets
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1 cup sliced fresh mushrooms
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1 tablespoon cooking oil
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1 tablespoon cornstarch
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1 14-1/2-ounce can Italian-style stewed tomatoes, undrained and cut up
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1/8 teaspoon pepper
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3 tablespoons grated Parmesan cheese
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2 cups hot cooked pasta or rice
Directions
1.
Bake fish fillets according to package directions.
2.
Meanwhile, in a medium saucepan cook mushrooms in hot oil until tender. Stir in cornstarch; add undrained tomatoes and pepper. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
3.
To serve, spoon tomato mixture over fish. Sprinkle with Parmesan cheese. Serve with pasta or rice. Makes 6 servings.
Nutrition information
Calories 312, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 66 mg, Sodium 628 mg, Carbohydrate 40 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
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