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
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.
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.