Ingredients

• 1 1/2  pounds fresh or frozen white-fleshed fish fillets, 1/2 to 1 inch thick
• 1/4  teaspoon salt
• 1/8  teaspoon black pepper
• 2  cups sliced fresh mushrooms
• 1  tablespoon cooking oil
• 1  14.5-ounce can Italian-style stewed tomatoes, undrained
• 1  10.75-ounce can condensed tomato bisque soup
• 1/8  teaspoon black pepper
• 4 1/2  cups hot cooked linguine or other pasta
• 1/3  cup finely shredded Parmesan cheese

Directions

1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. If necessary, cut fish into six serving-size pieces. Measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Sprinkle with salt and 1/8 teaspoon pepper.

2. Broil about 4 inches from the heat just until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (If fillets are 1 inch thick or more, turn once halfway through broiling.)

3. Meanwhile, for sauce, in a medium saucepan cook mushrooms in hot oil until tender. Stir in undrained tomatoes, tomato bisque soup, and 1/8 teaspoon pepper. Cook and stir over medium heat until mixture is heated through.

4. Spoon pasta onto plates; top with some of the sauce, fish fillets, and remaining sauce. Sprinkle with Parmesan cheese.

5. Makes 6 servings