| 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) 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.