25
Jun
Posted on 2009 under Healthy Living, Main Dish |
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Don’t settle for the frozen aisle fish sticks when you can make a simple and tasty Crispy Herb Fish with Parmesan Potatoes for suppertime. A 30-minute cooking time investment lands you not one, but two items! You can also incorporate kids with this recipe too since it involves SHAKE ‘N BAKE Chicken Coating Mix and we all know how we all used to love to help shake those baggies!
| 1 env. SHAKE ‘N BAKE Chicken Coating Mix |
| 1-1/2 tsp. dried basil leaves, divided |
| 4 orange roughy fillets (4 oz. each) |
| 1-1/2 lb. red potatoes, unpeeled, cut into 1-inch chunks |
| 1/2 cup fat-free milk |
| 1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping |
| 1/4 cup PHILADELPHIA Roasted Garlic Light Cream Cheese Spread |
| 1 tsp. dried rosemary leaves, crushed |
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| LINE 15x10x1-inch baking pan with foil; spray with cooking spray. Mix coating mix and 1 tsp. of the basil in shaker bag. Add fish, one piece at a time; shake gently to coat. Place in prepared pan. |
| BAKE at 400°F for 20 minutes or until fish flakes easily with fork. |
| MEANWHILE, cook potatoes in boiling water 15 to 20 minutes or until tender; drain. Add milk, grated topping, cream cheese spread, rosemary and remaining 1/2 tsp. basil. Mash with potato masher or back of spoon until mixture is well blended and of desired consistency. Serve with fish. |
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