Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.

Ingredients

• 1 large onion, chopped
• 1/2 tsp minced garlic
• 6 ounces mushrooms, sliced
• 2 tbsp reduced-sodium fat-free chicken, or vegetable, broth
• 1-1/2 cups crumb-type seasoned stuffing mix
• 3 tablespoons grated Parmesan cheese
• 1 pound lean white fish fillets
• 1/4 tsp dried basil leaves
• Salt and pepper, to taste
• 1/4 cup dry white wine or chicken broth

Directions

1. Combine onion, garlic, mushrooms, and chicken broth in large skillet; cook over medium heat, covered, until onion is tender, stirring occasionally. Stir in stuffing mix and Parmesan cheese; spoon stuffing into large baking dish.
2. Sprinkle fish with basil, salt, and pepper; arrange on top of stuffing in dish, overlapping slightly, if necessary. Pour wine over fish. Cover tightly with aluminum foil, and bake at 375 degrees F until fish flakes easily with a fork, about 25 minutes.