BAKED FISH PASTA RECIPES

Steps:

• Put the lasagna sheets in well-salted boiling water and cook according to the package directions until al dente. Drain well. Place the noodles side by side on a clean kitchen towel to cool.
• For the béchamel sauce: Melt the butter in a saucepan. Add the flour and cook until the flour turns golden brown. Add the milk, slowly, stirring constantly. Over low heat, simmer the sauce for approximately five minutes stirring occasionally. Season with the salt, pepper and nutmeg.
• Clean and wash the spinach. Place in pot, over high heat, covered until cooked down, approximately 2 minutes. Drain in a sieve.
• Blanch the tomatoes, remove the skins, quarter, deseed and cut into wedges.
• Carefully stir the spinach, tomatoes and dill into the béchamel sauce. Season the fish with salt.
• Lightly grease a square baking dish. Place a single layer of lasagna sheets in the bottom. Cover with half the fish and pour half the sauce on top. Add another layer of lasagne sheets and the rest of the fish. Pour the remaining sauce on top.
• Sprinkle with the grated cheese and place in the preheated oven (middle rack) for approximately 35 minutes until golden-brown. Garnish with the fresh dill.

Steps:

• Combine cheese, flour and thyme in a shallow bowl. Gently coat each piece of fish on all sides in the mixture.
• Place fillets in a baking pan with rack. Bake in a 350 degree oven for 20 minutes, or until fish flakes easily when tested with a fork.
• Cook pasta as directed on package; drain. Keep warm.
• 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 pepper to taste.
• Place cooked pasta on oven-warmed plates. Place fish over pasta. Top with mushroom mixture. Garnish with thyme if desired.