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- 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 1/2ounce can Italian-style stewed tomatoes, undrained
- 1 10 3/4ounce 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
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
- Servings Per Recipe 6,
- cal. (kcal) 369,
- Fat, total (g) 7,
- chol. (mg) 54,
- sat. fat (g) 2,
- carb. (g) 45,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 11,
- pro. (g) 29,
- vit. A (IU) 194,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 89,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 724,
- Potassium (mg) 526,
- calcium (mg) 111,
- iron (mg) 3,
- Vegetables () 1,
- Starch () 3,
- Very Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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