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This recipe serves several purposes. It’s easy, delicious and filling, also healthy and low in fat. A perfect meal for the post holiday season when we all want to get back on the healthy track without sacrificing taste and certainly without being hungry.


  • 4 4-6 oz. pieces of cod (we used frozen ‘Icelantic brand’ cod and everyone loved it)
  • 1-2 tsp. LEMON-PEPPER
  • 1 TB. butter
  • 2 lemons or limes, cut in wedges


  • 8 oz. dry pasta (we used thin spaghetti)
  • 8-12 oz. package fresh button mushrooms, cleaned and sliced
  • 1 TB. olive oil
  • 2 cloves Garlic, minced (1 tsp. GARLIC GRANULES)
  • 1 small onion, minced
  • 2 tsp. balsamic or red wine vinegar
  • 15 oz. can diced tomatoes in juice
  • ¼-½ tsp. salt
  • 4 TB. shredded Parmesan or Romano cheese



Preheat oven to 350°. Bring 2 quarts of water to a boil for the pasta. Rinse the fish and place on a nonstick baking sheet. Sprinkle both sides with LEMON-PEPPER and PASTA SPRINKLE or ITALIAN HERB. Divide the butter into 4 pats and place one on top of each piece of fish. The fish will cook in 15-20 minutes, depending on how thick it is, so it shouldn’t be popped into the oven until the pasta sauce is cooking and the water for the noodles is near boiling.

To prepare the pasta sauce, rinse the mushrooms, pat dry and slice, cutting off the bottom 1/8th inch of the stems. Mince the garlic and the onion. Put the fish in the preheated 350° oven. Heat the oil in a large skillet over medium-high heat. Add minced garlic and onion, cook, stirring for 2 minutes. Add sliced mushrooms, cook, stirring, for 1 minute. Reduce heat to medium, add PASTA SPRINKLE or ITALIAN HERB, salt and PEPPER, cook another 3 minutes or so until mushrooms are soft and giving up juice. Add vinegar, stir, add tomatoes and the juice they were packed in. Cook until most of the tomato liquid has disappeared - about 5 minutes, stirring regularly to prevent the mushrooms from sticking to the pan. Once the tomatoes have been added to the pan, cook the pasta by placing in the boiling water and cooking according to package directions. Drain and return to the pan, coat with just a drop of olive oil if the sauce or fish isn’t quite ready. Divide the fish and pasta between 4 dinner plates, top each serving with a generous helping of the mushrooms in sauce. Sprinkle with grated cheese, serve with lemon or lime wedges.

Serves: 4.
Prep. time: 10 minutes.
Cooking time: 15 minutes

Lemon Pepper Seasoning 2.8 oz. 1/2 cup jar
Pasta Sprinkle .6 oz. 1/2 cup jar
Italian Herb Mix .7 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar

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