Baked Whitefish with Herbed Zucchini

1/2 pound Alaska cod, Pollock or rockfish fillets, thawed if necessary
Salt and pepper to taste
2 tbs dry white wine
2 cups shredded zucchini
3 tbs grated Parmesan cheese, divided
2 tbs fine dry bread crumbs
1 tbs each finely chopped parsley and green onion
1/4 tsp basil, crushed

Cut fish into 2 serving-sized pieces; season with salt and pepper. Sprinkle with wine; let stand 10 minutes. Combine zucchini, 2 tbs Parmesan cheese, bread crumbs, parsley, green onion, basil, salt and pepper; mix well. Arrange whitefish on zucchini mixture in microwave-safe individual dishes. Sprinkle fish with 1 tbs Parmesan cheese.

Microwave, covered with waxed paper, at MEDIUM (50%) about 5 minutes or until fish flakes when tested with a fork; turn dish 1/4 turn during cooking.

Makes 2 servings

Recipe can be doubled.

Return To:

Cajun Country -- New Iberia, Louisiana