Ingredients
| 6 2- to 3-ounce frozen crumb-coated or battered fried fish fillets |
| 1 cup sliced fresh mushrooms |
| 1 tablespoon cooking oil |
| 1 tablespoon cornstarch |
| 1 14-1/2-ounce can Italian-style stewed tomatoes, undrained and cut up |
| 1/8 teaspoon pepper |
| 3 tablespoons grated Parmesan cheese |
| 2 cups hot cooked pasta or rice |
Preparation
| 1. Bake fish fillets according to package directions. |
| 2. Meanwhile, in a medium saucepan cook mushrooms in hot oil until tender. Stir in cornstarch; add undrained tomatoes and pepper. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. |
| 3. To serve, spoon tomato mixture over fish. Sprinkle with Parmesan cheese. Serve with pasta or rice. |
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