Baked Parmesan Fish with Pasta recipe

4 ounces Angel Hair Pasta, cooked
1/3 cup nonfat Parmesan cheese, grated
1 teaspoon flour
3 thyme sprigs, crushed without the stems
4 (6 oz. ea) white fish fillets
1 yellow onion, chopped
1 cup mushroom caps, halved
1/2 cup green onions, finely sliced
2 cloves garlic, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Cook pasta according to package directions.
Preheat oven to 350*.
Place the Parmesan cheese, flour, and thyme in a paper bag.
Individually coat the fish by gently shaking the fillets in the bag.
Reserve the coating ingredients in the paper bag.
Place fillets in a baking pan with rack, bake for 20 minutes.
The fish fillets are done when they flake apart with a fork.
Heat a large, nonstick skillet over medium-high heat.
Sauté the yellow onion, mushrooms, green onions and garlic until the onions are tender; stir frequently.
Seasoned with salt and pepper according to taste.
Place cooked pasta on oven-warmed plates.
Serve with mushroom medley over the fish and pasta.
Garnish the dish with fresh thyme.