Baked FISH FILLETS w/ Sweet RED PEPPER & Creamy PASTA

Table of Contents: SEAFOOD/FISH

 

This recipe was featured in the online magazine, Crappie NOW, in the May issue.  It is an outstanding specialty magazine for fishing enthusiasts at www.crappienow.com

 

4 fresh or frozen white fish fillets

2 T. butter or margarine

2 T. plain flour

1 cup chicken or vegetable broth

½ cup Half & Half cream

1 large sweet red pepper

½ large mild onion, diced

½ of a 13-oz. box of thin spaghetti

½ cup Parmesan cheese

 

 

 

 

 

Wash, drain, and pat dry the fish fillets; then salt on both sides.

 

Spray-oil an 8” X 8” square baking dish.

 

Cut 4 strips from the sweet red pepper and reserve for garnish; then dice the remaining sweet red pepper.

 

In a large skillet on medium heat, melt the butter and slowly stir in the flour; then slowly stir in the chicken broth until the mixture is smooth.   Continue to stir and cook the sauce until the sauce has thickened.  Add the Half & Half and blend.

 

Add the sweet red pepper and onion and cook for about 1 minute; then set aside.

 

Break the dry pasta into thirds; then cook by package directions until just tender or al dente.  Drain immediately; then stir the hot pasta into the sauce.

 

Pour ½ of the sauce-coated pasta into the prepared baking dish.  Place the fish fillets on top of the pasta; then pour the remaining sauce-coated pasta on top of the fish fillets.  Sprinkle with Parmesan cheese.  Garnish with the 4 sweet red pepper strips.

 

Bake at 350 degrees for 30 minutes.  Makes 4 servings.

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