12ounceslinguine pastaplus water and salt to boil, and olive oil
1/2cupParmesan cheesefinely shredded
4-6ouncesfresh mozzarella cheese*thinly sliced
fresh basilchopped (optional)
Preheat oven to 425 degrees F.
Line up all 10 fish fillets on a baking sheet that has been sprayed with nonstick spray (line it with foil or parchment paper first for super easy cleanup.)
Bake the fish filets for 12 minutes.
Meanwhile, bring a pot of water to boil and add a half tablespoon of salt or so. (It should taste like seawater). When it boils, add the linguine. Cook according to package instructions, usually about 8-9 minutes, until al dente. Drain and drizzle with a bit of olive oil.
Take the fish out of the oven and flip each fillet. Sprinkle each fillet with about a teaspoon of shredded parmesan.
Return to the oven for 6 minutes.
Take it out of the oven. Spoon about a tablespoon of marinara sauce on each fillet, then top with a thin slice of mozzarella cheese. Return to the oven for another 4-6 minutes (last time I promise!), until cheese is melted.
Remove from the oven.
Heat the marinara sauce on the stove or in the microwave.
Divide the linguine between 4 plates. Top with warmed marinara sauce and 2-3 fillets.
Top each plate with chopped basil and serve.
*Regular shredded mozzarella would work great too!