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 1/2 ounce can Italian-style stewed tomatoes, undrained
1 10 3/4 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
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