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.
What You Need
Original recipe yields 4 servings
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
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Let's Make It
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.
Complement this dish with a crisp green salad tossed with your favorite KRAFT Light Dressing, such as Italian.
Keeping it Safe
Discard any unused coating mixture.
Substitute haddock, scrod or cod for the orange roughy.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.