Crispy Baked Fish with Creamy Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 env. SHAKE 'N BAKE Chicken Coating Mix1-1/2 tsp. dried basil leaves, divided4 orange roughy fillets (1 lb.) or (haddock, scrod or cod)1-1/2 lb. red potatoes (about 4), cut into 1-inch chunks1/2 cup fat-free milk1/4 cup Reduced Fat Parmesan Style Grated Topping1/4 cup Chive & Onion 1/3 Less Fat than Cream Cheese1 tsp. dried rosemary leaves, crushed
HEAT oven to 400°F.
LINE 15x10x1-inch pan with foil; spray with cooking spray. Mix coating mix and 1 tsp. basil in shaker bag. Add fish, 1 piece at a time; shake gently until evenly coated. Place in prepared pan.
BAKE 20 min. or until fish flakes easily with fork. Meanwhile, cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender.
DRAIN potatoes; return to pan. Add milk, grated topping, cream cheese spread, rosemary and remaining basil; mash until mixture is well blended and of desired consistency. Serve with fish.
Complement this dish with a crisp green salad.
Number of Servings: 4
Recipe submitted by SparkPeople user COUNTESSBUCKULA.
LINE 15x10x1-inch pan with foil; spray with cooking spray. Mix coating mix and 1 tsp. basil in shaker bag. Add fish, 1 piece at a time; shake gently until evenly coated. Place in prepared pan.
BAKE 20 min. or until fish flakes easily with fork. Meanwhile, cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender.
DRAIN potatoes; return to pan. Add milk, grated topping, cream cheese spread, rosemary and remaining basil; mash until mixture is well blended and of desired consistency. Serve with fish.
Complement this dish with a crisp green salad.
Number of Servings: 4
Recipe submitted by SparkPeople user COUNTESSBUCKULA.
Nutritional Info Amount Per Serving
- Calories: 155.2
- Total Fat: 7.3 g
- Cholesterol: 28.9 mg
- Sodium: 202.5 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.9 g
- Protein: 11.2 g
Member Reviews