Crispy Herb Fish with Parmesan Potatoes

Ingredients

  • 1 env. SHAKE ‘N BAKE Chicken Coating Mix
  • 1 1/2 tsp dried basil leaves, divided
  • 4 orange roughy fillets (1 lb)
  • 1 1/2 lb red potatoes (about 4), 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 Chive & Onion 1/3 Less Fat than Cream Cheese
  • 1 tsp dried rosemary leaves, crushed

Directions

  1. Heat oven to 400 degrees.
  2. Line 15x10x1 inch pan with foil and spray with cooking spray.
  3. Mix coating mix and 1 tsp basil in shaker bag.
  4. Add fish, 1 piece at a time and shake gently until evenly coated.
  5. Place in prepared pan.
  6. Bake 20 minutes or until fish flakes easily with fork.
  7. Cook potatoes in boiling water in large saucepan 15 to 20 minutes or until tender.
  8. Drain potatoes and return to pan.
  9. Add milk, grated topping, cream cheese spread, rosemary and remaining basil.
  10. Mash until mixture is well blended and of desired consistency.
  11. Serve with fish.

Courtesy of KRAFT Foods

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