4 to 6 fish fillets
3 to 4 oz. freshly grated Parmesan cheese, plus extra to sprinkle on the fish fillets
1 T. plus 1 tsp. extra virgin olive oil, divided
3 cloves garlic, minced then crushed
4 oz. cream cheese, cut into cubes, then softened
½ tsp. freshly ground black pepper
4 oz. tomato sauce
8 oz. angel hair pasta
Fresh flat-leaf parsley sprigs
Fresh lemon wedges
Sprinkle the fish fillets with salt, Italian seasoning, paprika, and the extra Parmesan cheese. Using a non-stick skillet, heat 1 T. of the olive oil to pan sear the fish fillets on both sides until browned and the fish flakes easily with a fork. Remove the cooked fish fillets to a warm plate, then set aside, and keep warm.
In the same skillet, heat the remaining olive oil to medium; then add the garlic. Cook and stir until transparent. Add the cream cheese cubes. Allow cream cheese to slowly melt while stirring. Then, gradually begin blending the cream cheese with small amounts of milk until the mixture is smooth and all of the milk is used.
Stir in the pepper, the 3 to 4 oz. Parmesan cheese, and the tomato sauce; blend well. Cook slowly to slightly thicken.
Cook the angel hair pasta according to package directions; do not overcook. Immediately drain the pasta and place on a large platter. Pour the hot sauce over the hot pasta; then top with the hot fish fillets. Add sprigs of parsley to garnish. Have the lemon wedges in a bowl on the side to squeeze over the fish fillets, if desired. Serve immediately since the pasta cools quickly. Serves 4.