CRISPY HERB FISH WITH PARMESAN POTATOES

Crispy Herb Fish with Parmesan Potatoes image

This is not only smart in a low-fat, low-cal way, it's also ready in half an hour for busy weeknights. Making you positively brilliant.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 8

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Ingredients

1-1/2 tsp. dried basil leaves, divided
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
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

Steps:

Heat oven to 400°F.
Spray foil-covered rimmed baking sheet with cooking spray. Add 1 tsp. basil to coating mix in the shaker bag; shake gently to combine. Use to coat fish as directed on package. 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, reduced-fat cream cheese, rosemary and remaining basil; mash until mixture is blended and of desired consistency. Serve with fish.

Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g