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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I am always looking for different way to serve seafood. This sounds good and easy. Ingredients:
1 lb orange roughy fillet |
9 ounces spinach fettuccine, refrigerated |
14 1/2 ounces tomatoes, italian-style |
2 small summer squash, sliced |
2 tablespoons shallots, chopped |
1 teaspoon dried basil |
2 tablespoons parmesan cheese, grated |
Directions:
1. Preheat oven to 425.
2. Rinse and pat dry.
3. Cut into 4 servings and set aside.
4. Coarsely chop uncooked fettuccini; set aside.
5. Place undrained tomatoes in the bottom of a 9- inch square glass baking dish, Cutting up any large tomatoes.
6. Top with remaining ingredients except Parmesan.
7. Cover tightly with foil and bake 35 to 40 minutes or until fish flakes easily when tested with a fork.
8. Sprinkle with cheese.
9. Cover and let stand 5 minutes before serving.
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