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.

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Seafoods

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Cajun Country -- New Iberia, Louisiana